Homemade Vegetable Stock

Homemade Vegetable Stock

A savory simmer of roots, alliums, and herbs builds a clear, flavorful base for soups.

Total 1 hr 45 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This stock turns kitchen staples like onions, carrots, celery, and mushrooms into a rich, aromatic liquid through a slow, gentle simmer. It's naturally vegan and freezes well, making it a practical foundation for soups, risottos, and braises whenever a vegetable-based stock is called for.

Ingredients

  • 2 yellow onions, quartered (skins on)
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 8 ounces cremini mushrooms, halved
  • 1 leek, white and green parts, roughly chopped
  • 6 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 12 cups water
  • 1 1/2 teaspoons kosher salt

Method

  1. Heat the olive oil in a 12-quart stock pot over medium heat. Add the onions, carrots, celery, mushrooms, and leek, and cook, stirring occasionally, until the vegetables begin to soften and lightly brown, about 10 minutes.

  2. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  3. Add the water, parsley, thyme, bay leaves, and peppercorns. Increase heat and bring to a boil.

  4. Reduce heat to low and simmer gently, uncovered, skimming off any foam as needed, for 1 hour 30 minutes to develop flavor.

  5. Remove from heat and stir in the salt. Let cool slightly, about 15 minutes.

  6. Strain the stock through a fine-mesh sieve into a large bowl or storage containers, pressing lightly on the solids to extract liquid, then discard the vegetables and herbs.

  7. Cool completely before refrigerating in airtight containers for up to 5 days, or freezing for up to 3 months.

Rate this recipe

★ 4.5 (1)

Homemade Vegetable Stock

This stock turns kitchen staples like onions, carrots, celery, and mushrooms into a rich, aromatic liquid through a slow, gentle simmer. It's naturally vegan and freezes well, making it a practical foundation for soups, risottos, and braises whenever a vegetable-based stock is called for.

1 hr 45 min 16 oz 45 cal

Ingredients

  • 2 yellow onions, quartered (skins on)
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 8 ounces cremini mushrooms, halved
  • 1 leek, white and green parts, roughly chopped
  • 6 cloves garlic, smashed
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 12 cups water
  • 1 1/2 teaspoons kosher salt

Method

  1. 1

    Heat the olive oil in a 12-quart stock pot over medium heat. Add the onions, carrots, celery, mushrooms, and leek, and cook, stirring occasionally, until the vegetables begin to soften and lightly brown, about 10 minutes.

  2. 2

    Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  3. 3

    Add the water, parsley, thyme, bay leaves, and peppercorns. Increase heat and bring to a boil.

  4. 4

    Reduce heat to low and simmer gently, uncovered, skimming off any foam as needed, for 1 hour 30 minutes to develop flavor.

  5. 5

    Remove from heat and stir in the salt. Let cool slightly, about 15 minutes.

  6. 6

    Strain the stock through a fine-mesh sieve into a large bowl or storage containers, pressing lightly on the solids to extract liquid, then discard the vegetables and herbs.

  7. 7

    Cool completely before refrigerating in airtight containers for up to 5 days, or freezing for up to 3 months.