Who says you need a salt shaker to get great flavor? This low sodium vegetable broth/stock recipe is all about the rich, hearty taste of roasted veggies, minus the extra sodium. Your heart and taste buds will thank you!
Welcome to a low sodium life hack that doesn’t skimp on taste! If you’re tired of overly salty store-bought broths, I’m here with the answer: a homemade low sodium vegetable stock. It’s packed with flavor, healthier for you, and customizable with whatever veggies you have hanging around. Let’s roast, simmer, and create some broth magic together!
I decided to make this recipe and post it when I found it difficult to locally source unsalted vegetable broth. Plus it seemed to be three times more expensive than the standard stock. This broth would ideally be made with scrap vegetables, that are saved and frozen, in gallon freezer bags. But this is a good recipe to baseline off of.
The main difference between vegetable stock and vegetable broth is – Vegetable stock is usually unseasoned, while vegetable broth often contains salt and other seasonings. Stock and broth is used quite a bit interchangeably when talking about a vegetable based liquid. So that is why I’m using both descriptions here.
The low down on low sodium vegetable broth / stock
Going low sodium doesn’t mean going bland. Many store-bought veggie stocks have up to 700 mg of sodium per cup! And the reduced and unsalted versions are not that great either.
This homemade version keeps things under 25mg without compromising flavor. For anyone watching their heart health or blood pressure, this is a great alternative. The main sodium contributors are the carrots and celery.
| Sodium Comparison | |
| Typical Veggie stock per serving | 650+ mg |
| Typical unsalted Veggie stock per serving | 60 -125 mg |
| Sodium per serving for this recipe | 25mg |
| Calories per serving | 45 |
| Recipe makes (14) – 1 cups Servings | 1 cup |
Ingredients
- Tomatoes: Adds a sweet umami note.
- Carrots: Adds a hint of sweetness and color.
- Onions: Essential for flavor depth.
- Celery: Adds a mild herbaceous taste.
- Garlic: A subtle kick of spice.
- Leeks: a mildly sweet onion flavor.
- Mushooms: Boosts umami flavor.
- Spices: Thyme, parsely, bay leaves, black peppercorn.
Find the full printable recipe with specific ingredients and measurements below.
How to make low sodium vegetable broth/stock
1 – Cut off the green top about halfway. Slice lengthwise to center then chop into rings. Separate rings while rinsing well.
3 – Separate cloves from garlic head and smash, add with skins.
4 – Chop remaining vegetables and add to roasting pan.
5 – Spritz with oil and toss to combine well – place in a preheated 425°F oven.
6 – Toss a couple of times over 40 minutes or more. Roast until the vegetables are nicely browned and the tomatoes are sinking in.
7 – Add roasted vegetables and remaining ingredients into a stock pot with 14 cups water preheated over medium.
8 – Bring to a boil for two minutes then reduce heat, cover and simmer for one hour.
9 – Strain off large vegetable pieces then run the remaining liquid through a fine sieve.
10 – A perfect base for any recipe calling for vegetable broth. Enjoy!
Click to see the full printable recipe with specific instructions below.
Recipe Variations
- Spicy Kick: Add crushed red pepper for a little heat.
- Herby Flavor: Try rosemary or sage.
- Earthier Broth: Include root vegetables like parsnips.
- Smoky Note: Add a dash of smoked paprika (paid link) and a splash of liquid smoke.
- Mushroom Broth: Boost umami by adding dried mushrooms.
What to serve with low sodium vegetable broth / stock?
This broth is perfect as a soup base, for cooking grains, or a base for sauces. It does not not lean too heavily on spices or, a dominant flavored vegetable. You can then add spices that complement and make a delicate sauce without overpowering a one-side vegetable taste.
- Soups: Use as a base for hearty veggie or bean soups.
- Grains: Cook rice or quinoa for extra flavor.
- Stews: Adds depth to some slow-cooked stews.
- Sauces: Use as a low-sodium liquid in savory sauces.
- Casseroles: Adds moisture and flavor to baked dishes.
How to store and reheat your leftovers
Store in an airtight container in the fridge for up to 4 days. Thaw to use or reheat gently over low heat.
Can I freeze this stock / broth?
Absolutely! Freeze in small containers for easy use. I freeze it in 2-cup containers and transfer them to a freezer bag. Good for up to 6 months.
My tips for making veggie broth
- Ideally, you can save vegetable scraps in a one gallon freezer bag. It’s cheaper than buying all fresh and reduces waste. Make stock when you have about 2 bags full.
- Here’s what I never use: starchy vegetables (potato, sweet potato), cabbage family (cabbage, broccoli, cauliflower, brussels sprouts, kale, etc), corn, bell peppers, leafy greens, squash. They develop an overpowering dominant taste or don’t add any flavor.
- This broth may seem bland, especially without extra spices. But think of it as a base that can then be adjusted according to the flavor profile of the overall recipe.
- Veggie leftover solids make great compost!
A few other dishes to use broth in!
Making this Low Sodium Vegetable Broth / Stock Recipe at home is easier than you think and so worth it. If you try it, drop a comment below or share it on social. Feel free to like and follow on my Facebook page and Pinterest for more tasty updates. Have fun and enjoy!
Low Sodium Vegetable Stock / Broth Recipe
Ingredients
- 4-5 tomatoes (about 2 lbs.)
- 2 large onion (about 8 ounces, chopped)
- 8 oz. mushrooms with stems (chopped)
- 1/2 pound large carrots (scrubbed, unpeeled, chopped, about 2 large)
- 4 large outer celery ribs with leaves (chopped)
- 2 Leeks (chopped)
- 3 garlic bulb (halved)
- 1/4 teaspoon ground black pepper
- 1 teaspoon whole black peppercorns
- 3-4 bay leaves
- 6 sprigs thyme
- 6 sprigs parsley (crush in hand when adding)
- 15 cups water (divided)
Preparation
Roast Vegetables:
- Preheat the oven to 425°F. Ready a rimmed baking sheet or roasting pan for roasting the vegetables.
- Remove loose papery skin of the onion and roughly chop it into 1-inch chunks. Scrub the carrots and celery and cut them roughly into less than ½ inch slices. Rinse the tomatoes, and slice into roughly 6 pieces . Separate garlic cloves from head and smash without peeling. Slice leeks halfway lengthwise and cut into ½” rings, then separate and rinse well.
- Add onion, leeks, carrots, celery, tomato, mushrooms and garlic to the baking sheet. Spritz and toss with olive oil and roast for 15 minutes. Toss the vegetables and roast for another 15 minutes. Toss once more and roast until the vegetables are nicely browned and the tomatoes are caving in, about another 10 minutes.
Make Vegetable Broth:
- While the vegetables roast in the oven, pre heat 14 cups water in a tall stockpot over medium.
- Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the roasting sheet or pan, then stir it around, scraping up any browned bits stuck to the bottom as possible. Pour over the vegetables in the stockpot.
- Add the parsley, thyme, bay leaves, peppercorns and any vegetable scraps.
- Bring to a boil for 2 minutes, then reduce to a simmer. Cover and simmer, covered, for 1 hour. A little more won’t hurt.
- Strain broth and use immediately or cool pot in a sink water bath.
- Cool and refrigerate for up to 4 days, or freeze for up to 6 months.
Notes ______________________________________________
- Recipe makes 14 cups or 3 1/2 qts.
- Exact amounts of ingredients are not required, except for water. A little more or less vegetables is fine.
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
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