Homemade Vegetable Broth

Homemade Vegetable Broth recipe made on the stove top. This tasty broth is made from veggie scraps and a few of my 'secret' ingredients. It is delicious as a soup base or even to sip on its own. Vegan and gluten free.

Course Soup
Cuisine American
Keyword gluten free homemade broth, homemade vegetable broth
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 3 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 539 kcal
Author Sharon


  • 2 tbsp olive oil
  • 2 onions sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 12 cups fresh water
  • 3 cups vegetable pieces (leftover stalks, and scraps)
  • 3 garlic cloves smashed
  • Sea salt
  • Sprigs from a head of fennel or a bunch of parsley, or any other aromatic


  1. Heat olive oil in a large pot over medium heat
  2. Add the onions, carrots, and celery and sauté for about 5 minutes until the onions are translucent
  3. Cover and reduce the heat to medium-low. Leave covered for about 30 minutes for the onions to caramelize
  4. Add the water, vegetable pieces, smashed garlic and a generous pinch of sea salt
  5. Cover and lower the heat to low. Simmer for 2 hours. Turn the heat off, and add fennel sprigs.
  6. Cover and leave overnight (or until completely cooled)
  7. Strain the broth and make sure to press the vegetables to get all of the liquid out