Homemade Vegetable Stock Recipe

Broths and stocks are the base of all the best soups, stews, and sauces. The better the stock, the better your final dish, so the Food & Wine Test Kitchen set out to make the best one. Using a blend of sweet vegetables, like onions, carrots, and fennel, along with earthy, umami-rich mushrooms and multiple herbs, this stock is incredibly rich, layered, and well-balanced. Skip peeling the vegetables as the skins contribute to a darker, richer color. The Parmesan cheese rind is optional, so omit it if you’re trying to make this stock vegan, but add it to create a salty, nutty richness that enhances the broth’s body.

What is the difference between broth and stock? 

While the terms are often used interchangeably, vegetable broth and stock technically differ by how the vegetables are prepared. Vegetable broth is made with trimmed, roughly chopped vegetables and is often seasoned, while vegetable stock is made with untrimmed, whole vegetables and is typically unseasoned. 

Are there any vegetables that you should not put in vegetable stock?

Avoid vegetables such as broccoli, cauliflower, and cabbage, as they are sulphuric and can add a bitter taste. Additionally, refrain from using starchy vegetables like potatoes and turnips, as they can result in a cloudy appearance and thick consistency.

Notes from the Food & Wine Test Kitchen

Keep a bag of vegetable scraps in your freezer and add the peels and end pieces every time you are prepping vegetables. You’ll have enough to make a stock in no time. 

Make ahead

Store broth in an airtight container in the refrigerator for up to five days or freeze for up to six months in freezer-safe containers or in ice cube or silicone trays for small portions.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.