General Question

occ's avatar

What is the best brand of vegetable broth?

Asked by occ (4083points) November 21st, 2006
I make a lot of soup that calls for veggie broth. I have tried the Imagine and the Pacific organic brand but am not crazy about the flavor of either of them. Any recommendations?
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7 Answers

andrew's avatar
Is making your own out of the question? Yeah, it takes hours to do, but most of it is largely unattended and you can season it exactly how you want.
lilakess's avatar
I don't know off hand, but the cook's illustrated website/magazine often does extensive taste tests of lots of various things. I've agreed with them many a time.
Sandeep's avatar
When I boil potatoes for mash I use the broth for soup and that is often quite delicious. I boil the potatoes with half an onion, a bay leave, a couple of cloves and a few cloves of chopped garlic. you can pin the bay leaf to the onion with the cloves and then leave the garlic in with the potatoes for the mash or with the broth.
Sandeep's avatar
then you get two dishes for the time of 1
hollywoodduck's avatar

I like to make my own. The store bought veggie stocks have WAY too much salt in them for me, but I will use them in a pinch.

bring a pot of water to a boil with celery, onions, parsnips and carrots in it (You’ll want a decent amount of each). Add salt and pepper as desired. Boil until veggies are just about soft. strain the veggies out and let the broth cool. I like to freeze in ice cube trays and then transfer to baggies so I have small amounts available as needed.

nope's avatar

By far my favorite isn’t actually broth, it’s more like a soft bouillon. It’s called “Better Than Bouillon”, and they make all sorts (chicken, beef, vegetable & lots more). And, it comes in organic versions as well. It’s sold in little glass jars on the soup aisle, and you use about a teaspoon per cup of water. It stores nicely in the refrigerator, too, after opening. Try that, you probably won’t use anything else.

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