Mediterranean Herb and Vegetable Broth

Name: Mediterranean Herb and Vegetable Broth
Prep time: 15 min
Cook time: 1 h 4 min
Total time: 1 h 19 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 2 medium (225 g) yellow onions, halved, peeled; 4 stalks (150 g) celery stalks, roughly chopped into 1-inch pieces; 2 medium (140 g) carrots, roughly chopped into 1-inch pieces; 4 cloves (20 g) garlic cloves, smashed with the flat of a knife; 14½ oz (410 g) canned whole tomatoes, crushed by hand; ½ cup loosely packed (12 g) fresh basil leaves, roughly torn; 2 teaspoons (6 g) dried oregano; 1 teaspoon (2 g) dried thyme (optional); 2 leaves bay leaves, whole; 8 cups (1900 ml) water; salt, to taste; black pepper, to taste

From the MyKitchenBank Kitchen

A light, herbaceous vegetable broth infused with the bright flavors of fresh basil, oregano, and tomato. This recipe gently simmers onions, celery, carrots, and garlic with dried Mediterranean herbs to create a flavorful base perfect for soups, risottos, or to serve simply with good bread. Fresh basil added at the end preserves its delicate flavor and aroma.

Prep: 15 min
Cook: 1 hr 4 min
Wait: 8 min
Total: 1 hr 27 min
Makes: 2 quarts (8 cups); 4–6 servings

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Steps

Before you start

Wash and coarsely chop all vegetables before you begin; this takes about 15 minutes
Use a large pot (6–8 quart capacity) so vegetables and liquid have room to simmer evenly
Have a fine-mesh sieve ready near the stove for straining at the end
Read through the recipe; much of the cooking time is passive simmering while you relax

1
Heat oil and sauté aromatics
- Heat the olive oil in a large pot (6–8 quart capacity) over medium-high heat for about 1 minute until it shimmers.
- Add the halved onions and chopped carrots.
- Sauté, stirring occasionally, for 5–7 minutes until the onion edges are translucent and the vegetables have softened slightly.
- You're building a flavorful base without browning—keep the heat steady at medium-high but don't let things turn deeply brown.
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Ready when: Onion edges are translucent and vegetables have softened but not browned
Tip: Light sautéing develops better flavor than heavy browning in a vegetable broth
2
Add celery, garlic, and tomatoes
- Add the chopped celery pieces and smashed garlic cloves to the pot.
- Stir and cook for 1 minute to release their aroma.
- Add the crushed canned tomatoes with all their juice, dried oregano, dried thyme (if using), and bay leaves.
- Stir everything to combine and let cook for another 1–2 minutes until very fragrant.
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Ready when: Mixture is fragrant and slightly deeper in color
3
Add water and bring to boil
- Pour in the 8 cups of water, stirring with a wooden spoon to scrape up any flavorful bits stuck to the pot bottom.
- Increase heat to high and bring to a rolling boil, which takes about 6–8 minutes.
- Watch for large bubbles breaking the surface steadily.
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Ready when: Liquid reaches a vigorous rolling boil
4
Simmer broth and skim
- Once boiling, reduce heat to medium-low and settle into a gentle, steady simmer.
- Cook uncovered for 45 minutes total.
- In the first 10 minutes, you may see foam or gray scum rise to the surface—skim this off with a spoon or small ladle and discard it.
- This gives you a clearer, more refined broth.
- After skimming, let the broth simmer quietly—small bubbles rising gently, never a vigorous boil.
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Ready when: Broth is richly colored and fragrant; vegetables are very soft and falling apart
Tip: The gentler and quieter the simmer, the clearer and more refined your broth will be
5
Add fresh basil and season
- Remove the pot from heat.
- Gently stir in the torn fresh basil and let it steep in the hot broth for 2–3 minutes—it will wilt and infuse the liquid with bright, fresh flavor.
- Now taste carefully and season generously with salt and black pepper.
- Start with ½ teaspoon of salt and adjust to your preference; the broth should taste rich, herbaceous, and well-balanced.
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Ready when: Fresh basil is wilted and broth is properly seasoned to taste
Tip: Add fresh basil off the heat to preserve its bright, delicate flavor
6
Strain through fine-mesh sieve
- Set a fine-mesh sieve or colander over a large bowl or second pot.
- Slowly pour the broth through to strain out all vegetables and solids.
- Using the back of a spoon or ladle, very gently press the softened vegetables against the sieve to coax out all the flavorful liquid.
- Don't press hard—a gentle pressure keeps the broth clear and refined; hard pressing makes it cloudy.
- Discard the solids.
- Your broth is now ready to use, serve, or cool and store.
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Ready when: All vegetables and solids have been removed; broth is clear and clean
Tip: Gentle pressure on the vegetables creates a refined, clear broth

Good to know

Tips

For the clearest, most refined broth, line your sieve with cheesecloth before straining—this catches the finest sediment
Don't skip the sautéing step in Step 1; it develops deeper, more rounded flavor through gentle caramelization
If you prefer a richer broth, add a Parmesan rind to the pot during simmering (Step 4) and remove before straining
This broth is an excellent base for minestrone, seafood soup, or served on its own as a light starter with crusty bread and a drizzle of olive oil

Make ahead

Yes, this broth is an ideal make-ahead dish. Prepare it up to 2 days in advance and refrigerate in an airtight container. The flavor actually deepens and mellows as it sits. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently over medium heat until steaming.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container; reheat gently over medium heat until steaming. Freezer: up to 3 months in airtight containers or ice cube trays for portioning; thaw overnight in the fridge and reheat over medium heat.

Substitutions

canned whole tomatoes → 2 fresh medium tomatoes, halved. Fresh tomatoes work but are less consistent; canned provides reliable flavor and body without adding excess water
fresh basil leaves → 1 teaspoon dried basil, added with the oregano and thyme in Step 2. Dried basil is less vibrant but works in a pinch; fresh is strongly preferred for Mediterranean broth
bay leaves → One 2-inch (5 cm) piece of fennel bulb, roughly chopped. Fennel adds a subtle anise note that is authentic to Mediterranean cooking and equally delicious
dried oregano → 1 tablespoon Italian seasoning mix. Italian seasoning combines oregano, basil, thyme, and marjoram; reduces the total herbs slightly if using this