Quick & Flavorful Homemade Vegetable Stock Recipe from Scratch

Crafting a delectable homemade vegetable stock can transform ordinary dishes into culinary masterpieces.

Kitchens come alive with rich, aromatic flavors when simmering fresh produce.

Seasonal vegetables provide deep, nuanced layers of taste that commercial versions simply cannot match.

Small chopping techniques and careful ingredient selection become your secret weapon for incredible depth.

Professional chefs understand that quality stock forms the foundation of exceptional cooking.

These liquid gold reserves pack incredible nutrition and intense flavor profiles.

Let you create something magical that will elevate every recipe in your cooking arsenal.

Why Homemade Veggie Stock Is Liquid Gold

• Master Flavor Building: Carefully caramelizing vegetables creates a deep, complex taste profile that transforms ordinary stock into a culinary treasure.
• Customize Your Cooking: Adaptable recipe allows personalized herb combinations and flexibility with ingredients, making it perfect for using kitchen pantry remnants.
• Nutrient-Packed Homemade Goodness: Crafting your own stock eliminates preservatives and additives while delivering rich, wholesome nutrition in every spoonful.
• Simple Professional Technique: Restaurant-style method uses classic sautéing and simmering techniques that even beginner cooks can confidently execute, elevating home cooking skills.

What You’ll Need For Flavorful Veggie Stock

• Onions: Provide a sweet and savory foundation for the vegetable stock.
• Carrots: Add natural sweetness and depth to the stock's flavor profile.
• Celery: Contribute a fresh and slightly peppery undertone to the liquid.
• Leek: Offer a mild, subtle onion-like flavor to enhance the stock's complexity.
• Garlic: Infuse the stock with a rich, aromatic essence.

• Bay Leaves, Thyme, Parsley Sprigs: Create a fragrant and herbaceous backdrop for the stock.
• Whole Peppercorns, Salt: Balance and elevate the overall taste of the vegetable stock.

• Olive Oil: Help develop a caramelized base and prevent sticking during sautéing.
• White Wine: Optional ingredient that adds a subtle acidic complexity to the stock.
• Kombu Seaweed: Optional ingredient that introduces a deep umami flavor profile.
• Water: The primary liquid that extracts and combines all the vegetable and herb essences.

How To Make Vegetable Stock That’s Packed With Depth

Step 1: Preparing Colorful Vegetable Medley

• Onions
• Carrots
• Celery
• Leek
• Garlic

Aim for similar sizes to ensure balanced flavor distribution throughout the stock.

Step 2: Heating the Cooking Vessel

Warm olive oil in a large stockpot over medium heat. Watch for a gentle shimmer that signals the perfect cooking temperature.

Step 3: Sautéing Vegetable Base

Toss the chopped vegetables into the pot. Stir them occasionally, allowing them to dance and caramelize for 5-7 minutes. This creates a deep, rich foundation for your stock.

Step 4: Introducing Aromatic Herbs

• Bay leaves
• Thyme
• Parsley sprigs
• Whole peppercorns
• Salt

These ingredients will transform your simple vegetables into a complex flavor profile.

Step 5: Deglazing with Wine

Pour white wine into the pot, scraping up those delicious browned bits clinging to the bottom. This technique adds depth and complexity to your stock.

Step 6: Adding Umami Boost

Gently place kombu seaweed into the vegetable mixture. This secret ingredient will elevate the stock’s flavor to new heights.

Step 7: Filling with Liquid

Pour water into the pot, completely submerging the vegetables. The liquid should cover everything generously.

Step 8: Bringing to a Gentle Simmer

Heat the mixture until it reaches a soft, barely bubbling simmer. Avoid rapid boiling, which can make your stock cloudy and muddy.

Step 9: Slow Cooking Flavor Magic

Reduce heat to low and let the stock simmer uncovered for 45-60 minutes. This slow process allows flavors to mingle and intensify.

Step 10: Cooling Down

Remove the pot from heat and let it rest for 10-15 minutes. This allows the flavors to settle and the temperature to drop slightly.

Step 11: Straining Liquid Gold

Strain the stock through a fine-mesh sieve. Gently press the vegetables to extract every last drop of flavor.

Step 12: Storing Your Liquid Treasure

Cool the stock completely before transferring to airtight containers. It will keep in the refrigerator for 5 days or can be frozen for future culinary adventures.

Tips For Bold And Balanced Homemade Stock

• Maximize Vegetable Flavor: Roast vegetables before simmering to intensify their natural sweetness and create a deeper, more complex stock profile.
• Boost Umami Depth: Add dried mushrooms or a small piece of kombu seaweed during simmering to enhance the stock's richness and mineral notes.
• Prevent Cloudy Stock: Maintain a gentle simmer and avoid stirring aggressively to keep the liquid clear and clean-tasting.
• Extend Storage Life: Pour cooled stock into ice cube trays for convenient portioning and freeze up to 3 months for quick flavor boosters in soups, sauces, and grains.
• Create Seasoning Variations: Experiment with different herb combinations like rosemary, sage, or star anise to customize the stock's aromatic profile according to your culinary needs.

Easy Ways To Mix Up Vegetable Stock Flavor

• Roasted Vegetable Stock: Intensify flavors by roasting vegetables in the oven until caramelized and golden before simmering, creating a deeper, more complex stock profile.
• Asian-Inspired Umami Stock: Add ginger, star anise, shiitake mushrooms, and extra kombu to create a rich, East Asian-inspired vegetable base with heightened depth and complexity.
• Herb-Infused Vegetable Stock: Incorporate fresh rosemary, sage, and oregano alongside traditional herbs for a more robust and aromatic liquid foundation with Mediterranean undertones.
• Spicy Vegetable Stock: Include jalapeños, dried chili peppers, and black peppercorns to develop a warming, mildly spicy stock perfect for adding kick to soups and risottos.

What Recipes Shine With Veggie Stock

• Herb-Infused Wine Pairing: Select crisp, dry white wines like Sauvignon Blanc or Pinot Grigio to complement the stock's delicate vegetable undertones and boost overall complexity.
• Umami-Boosting Additions: Mix in miso paste, dried shiitake mushrooms, or nutritional yeast when using the stock to intensify its depth and create a richer, more rounded flavor profile.
• Roasted Vegetable Accent: Slightly char vegetables like onions, garlic, and carrots before adding them to the stock to develop deeper caramelized notes and introduce smoky undertones that elevate the base liquid's taste.

How To Store Homemade Vegetable Stock Perfectly

• Transfer cooled vegetable stock to airtight glass or plastic containers, ensuring no air pockets. Store in the coldest part of the refrigerator for maximum freshness and consume within 5 days.
• Pour stock into freezer-safe containers or silicone ice cube trays, leaving 1-inch headspace for expansion. Freeze flat to save space, keeping stock usable for 3-4 months.
• Fill clean mason jars with cooled stock, leaving 1-inch headspace. Seal tightly and store in the refrigerator, using within 5 days or freezing for long-term preservation.
• Use vacuum-sealed bags or containers to remove air completely, extending stock's shelf life up to 6 months in the freezer.

FAQs For Homemade Vegetable Stock Enthusiasts

• Can I use different vegetables for the stock?

Yes, you can customize the stock with seasonal or available vegetables like parsnips, fennel, or mushrooms. Avoid starchy vegetables like potatoes that can make the stock cloudy.

• Is kombu seaweed necessary for the recipe?

No, kombu is optional but adds a rich umami flavor. If you don’t have it, simply skip this ingredient without affecting the overall stock quality.

• What kind of white wine works best?

Use a dry white wine like sauvignon blanc or pinot grigio. Avoid sweet wines as they can alter the stock’s savory profile. If you prefer, you can also substitute with water.

• How can I make the stock more flavorful?

Roast the vegetables before simmering to develop deeper caramelized notes.

Homemade Vegetable Stock Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 31 reviews

• Total Time: 1 hour 5 minutes to 1 hour 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Crafting this homemade vegetable stock brings garden-fresh flavors to your kitchen, elevating soups and sauces with pure, natural goodness. Rich with aromatic herbs and seasonal vegetables, you’ll discover a versatile base that adds depth and nourishment to countless culinary creations.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large onions
• 3 carrots
• 2 celery stalks
• 1 leek
• 4 garlic cloves

Aromatic Herbs and Seasonings:

• 2 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt

Additional Ingredients:

• 2 tablespoons olive oil
• 10 cups water (2.4 liters)
• 1/2 cup white wine (optional)
• 1 piece kombu seaweed (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roughly chop onions, carrots, celery, leek, and garlic, ensuring chunks are similar in size for even flavor distribution.
2. Heat olive oil in a large stockpot over medium heat, allowing it to shimmer but not smoke.
3. Sauté chopped vegetables for 5-7 minutes, stirring occasionally to prevent burning and develop a rich, caramelized base.
4. Add bay leaves, thyme, parsley sprigs, whole peppercorns, and salt to the pot, releasing their aromatic essences.
5. Pour white wine (if using) to deglaze the pot, scraping up any flavorful browned bits from the bottom.
6. Gently place kombu seaweed (if using) into the vegetable mixture to enhance umami depth.
7. Fill the pot with water, ensuring vegetables are completely submerged.
8. Bring the liquid to a gentle simmer, avoiding rapid boiling which can make the stock cloudy.
9. Reduce heat to low and let the stock simmer uncovered for 45-60 minutes, allowing flavors to meld and concentrate.
10. Remove from heat and let the stock cool slightly for 10-15 minutes.
11. Strain the stock through a fine-mesh sieve, pressing vegetables gently to extract maximum flavor.
12. Cool completely before storing in airtight containers in the refrigerator for up to 5 days or freeze for future use.

Notes

• Adjust vegetable quantities flexibly based on seasonal availability or what’s in your kitchen.
• Roast vegetables beforehand for deeper, more caramelized flavor profile before simmering.
• Skip wine for alcohol-free version, replacing with additional splash of water or light vinegar.
• Consider adding mushroom stems or parmesan rind for extra umami complexity when stock simmering.

• Prep Time: 10 minutes
• Cook Time: 55-75 minutes
• Category: Snacks, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 50
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg