Bouillon delivers concentrated flavor to soups, stews, sauces and grains, and making your own lets you control ingredients, salt and cost. Customize the mix with your favorite vegetables and herbs and you’ll likely stop buying commercial veggie bouillon.
Store-bought vegetable bouillon can be pricey and often contains large amounts of salt and additives. Homemade bouillon is simple to make, adaptable to what you have on hand, and far more economical. One batch yields a small jar to keep in the fridge for the week and plenty of frozen cubes for later use.
My latest batch used onion, carrots and mushrooms as a flavor base, with fresh parsley, marjoram and rosemary for herbs. Appearance isn’t the point—concentrated flavor is.
Vegetables to form the base (cut into medium pieces):
- 1 onion, quartered
- 3 carrots
- 2 celery stalks
- 1 cup mushrooms
- 1 small celery root (optional)
- 1 small turnip (optional)
Herbs—grab a large handful of any combination:
- thyme
- rosemary
- lovage
- cutting celery
- oregano
- marjoram
- lemon balm
Options to add after cooking:
- 1/2 cup nutritional yeast (adds savory depth)
- salt to taste
- freshly ground pepper
- extra fresh herbs, chopped
Cooking method suggestions:
- Oven: Layer chopped vegetables in a Dutch oven, cover, and roast at 350°F (175°C) for about 1 hour or until very soft. You can drizzle a little olive oil and sprinkle salt and pepper if you like, but it’s optional since the bouillon will season whatever you add it to later.
- Slow cooker: Use a 4-quart slow cooker and cook on low for 8–9 hours while you sleep or work. If your slow cooker runs hot or you’ll be away longer, add 1/2 cup water to prevent drying.
After cooking, discard any tough herb stems that won’t blend smoothly. Transfer the vegetables and herbs to a food processor or high-speed blender. At this stage add nutritional yeast, salt, pepper and any fresh herbs you want. Blend until smooth; adjust seasoning to taste. Nutritional yeast provides a savory, umami layer that many people prefer.
Storage and usage:
- Keep about a cup of the finished bouillon in a covered jar in the refrigerator for immediate use (about a week).
- Freeze the remainder in ice cube trays. Once frozen, pop the cubes out and store them in a freezer bag for easy access.
- Because homemade bouillon is less concentrated than some commercial products, use roughly twice the amount you would of store-bought bouillon. For a large pot of soup I typically use 2–3 bouillon cubes.
With a few simple vegetables and herbs you can create a versatile, flavorful bouillon tailored to your tastes. Experiment with different combinations to discover your favorite blend, and enjoy the convenience of ready-to-use frozen cubes whenever you need a quick flavor boost.