Vegetable Broth

Vegetable broth is a clear, savory liquid made by simmering vegetables, aromatics, and herbs in water. It tastes light yet savory with gentle onion-celery aromas and a clean finish; it provides a versatile base for soups, sauces, grains, and deglazing. Common retail forms include boxed liquid, canned, and bouillon concentrates.

Broth-making traditions span many cuisines, with vegetable versions prominent in European cookery and widely adopted for meatless preparations. Modern production often uses concentrated extracts and controlled filtration for a consistent, shelf-stable product.