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World's Greatest Vegetable Broth

Rated as 4.71 out of 5 Stars

"This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold."
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servings 133
Original recipe yields 8 servings (2 quarts)


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Remove leaves and tender inner parts of celery and set aside.
  3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 133 calories; 4 23.3 3.5 0 131 Full nutrition

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Read all reviews 101
  1. 127 Ratings

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Most helpful positive review

Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.

Most helpful critical review

This broth was okay. I think since I'm not a huge fan of cooked carrots and celery, that did it in for me. My boyfriend liked it a lot though.

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Least positive

Loved this! I make lots of risotto, so this is a perfect recipe for me. Also, I purée the leftover vegetables and add them to a spaghetti sauce for later meals.

This is very good, I made it as it was written. Make sure and reduce it down or it will not have much flavor.

After straining, I added 1 can of diced tomatoes, with juice, 1 can dark red kidney beans, and 1 can Cannelini beans, and brought it back to a boil. Then I added 1 cup of Pastina shaped pasta, ...

I roasted the vegetables the night before on a spare shelf in my oven when I was making dinner. Then made the broth the following day. Used as a base for carrot and coriander soup II from this s...

This is an exceptional broth. It is robust and aromatic, and would make a lovely 'faux beef' stock for a vegetarian onion soup. It will be a staple in my household..I'll use it as a consumme as...

This vegetable broth really lives up to it's name. I made a batch today, and it was by far the BEST broth I've ever tried. It took a little extra time than a normal vegetable broth does to mak...

This IS the World's Greatest Vegetable Broth. Totally saved my behind this week as I'm low on cash and can't afford boxed/canned organic broth. I did cheat a bit and used two week's worth of tri...

wonderful flavour and colour. I added hot dried peppers to the simmering stock to add a level of heat to the soup.....a must have

I love this recipe. I usually just roast everything but the garlic together and find it comes out great. Once I roasted small pieces of garlic and they scorched, I don't know what I was thinking...