Stored

Shelf-stable vegetable broth in a sealed cardboard carton, stored at room temperature.

Shows the most common pantry form consumers encounter, teaching recognition and storage expectations.

Sauces & Pastes

Vegetable Broth

Light, aromatic stock for soups, risottos, and grains

Light and aromatic, vegetable broth lends savory backbone to soups, risottos, and grain dishes — and keeps them meat-free. A handy pantry staple. Keep cartons at room temperature.

Vegetable broth is the light, savory liquid simmered from vegetables and aromatics — onion, carrot, celery, garlic, herbs, and often mushroom or tomato for depth. It's the versatile vegetarian and vegan backbone for soups, risottos, grains, and braises, contributing flavor without meat. Quality varies wildly: the best taste rounded and savory, while thin commercial versions can be watery or oddly sweet, so seasoning and choice matter.

Measured in: ml
Storage: Room Temperature

Find it in

Canned Goods

Types & varieties

Classic mirepoix broth

Onion-carrot-celery base; clean and mild.

Mushroom-forward broth

Deeper, meatier umami for hearty dishes.

Bouillon cubes / paste

Concentrated and salty; dissolve as needed.

Low-sodium vegetable broth

For control over the final saltiness.

How to choose

Choose mushroom- or tomato-inflected broths for richer dishes, and a clean mirepoix broth for delicate soups and risotto. Low-sodium versions let you season to taste; paste concentrates store well and taste fuller than thin boxes.

How to use

Use it as the cooking liquid for grains and risotto, the base for vegetable and bean soups, and the braising liquid for vegetables. A splash of soy sauce or miso boosts a flat broth.

Vegetable, bean, and lentil soups
Risotto and grain cooking
Braising vegetables
Vegan gravies and sauces

Common uses

Vegetable and bean soupsRisotto and pilafCooking rice, quinoa, and grainsBraising vegetables and tofuVegan gravies and saucesLentil and chickpea stewsDeglazing and pan sauces