How To Make Vegetable Broth (Fresh Or From Scraps)

See ya later bland store-bought broth! This flavor-loaded veggie broth is ready in 60 minutes and can be made using kitchen scraps or fresh vegetables. With tried-and-true tips for maximum deliciousness (and 5-star reviews to back it up!), this is how to make vegetable broth that’s anything but bland.

Your New Go-To Broth

If you’re feeling a little guilty about tossing your veggie scraps, this recipe is for you! In just over an hour, you can magically transform all those odds and ends into a rich, flavorful vegetable broth that’s perfect for vegan minestrone soup, butternut squash risotto … you get the idea.

Plus, it’s super customizable—use whatever veggies you have on hand or adapt it to suit any dietary needs (like making it a low-sodium vegetable broth!).

And speaking of customization, I’m showing you how to make this veggie broth in two ways: from vegetable scraps or with fresh vegetables!

Using kitchen scraps is a great way of reducing food waste and saving money.

Making broth from fresh veggies can give you a more predictable broth flavor.

Here’s What You’ll Need

Both fresh vegetables and kitchen scraps have their perks—choose whichever option works best for you! Jump down to the recipe card for exact measurements, this is just an overview!

• Onions: These add so much flavor, they’re affordable, and any type of onion will work! Make sure to peel and chop before incorporating.
• Celery: Also an inexpensive vegetable, chopping up celery and letting it soak into your broth brings a fresh, bright taste to the final product.
• Carrots: You can leave the skins on after scrubbing your carrots down or peel them, whatever your preference.
• Garlic: Can you ever have enough garlic? Just peel and toss the cloves in whole.

Using kitchen scraps instead? Vegetables and scraps that work well for making broth include broccoli stems, bell pepper scraps, potatoes and skins, herb remnants, spent corn cobs, and leeks.

Here’s how to make it

The hardest part of the process is chopping your veggies! After that, you can admire from afar while the magic happens in the pot. (Jump to the recipe card for the full printable instructions.)

Step 1: Saute The Veggies
If you want a more intense flavor, saute the veggies in a large pot with olive oil before boiling. (This provides more flavor infusion in the water in future steps.)

Step 2: Boil The Vegetables
Add 10 cups of cold water to your veggies in the large pot (or enough water to cover them). Cover with a lid and bring to a gentle boil for 45-60 minutes.

Step 3: Strain The Broth
When the simmering time is up, place a big bowl under a large strainer and strain the broth.

Step 4: Cool It Down
At this point, you can add a dash of salt to strengthen the flavors. Let your broth cool, then divide it into glass jars. Store it in the fridge until ready to use!

Kitchen scraps Vs. Fresh Vegetables

Scraps are my preferred way of making vegetable broth. As I’m cooking every day, I place scraps in a freezer bag and once it’s full, I make broth! I love knowing that I’m reducing food waste and not buying extra ingredients. It’s also nice knowing I’ll always have broth on hand for my next project.

Sometimes, DIY vegetable broth is the way to go! One big benefit of using fresh vegetables is that this recipe is foolproof. Some veggies can make broth bitter, but with fresh ingredients, you’ll avoid any sneaky flavors that might throw off the taste.

Why make your own broth?

• Reducing food waste becomes much easier when you have a plan for your scraps.
• It’s a cheaper alternative, even if you’re using fresh vegetables. You’ll get more bang for your buck (because broth/stock options can get expensive at the store!). Plus, you won’t have to lug it home in your grocery bags.
• Your pantry space will be freed up since this broth is stored in the fridge, which I know is definitely a benefit for me.