This is the first time I have ever made vegetable broth and all I can say is WOW! The taste of this broth went beyond my expectations. I can already taste the sauces and soups that I’m going to be using this as a base for. This recipe was a good vegetable broth – however – with the last addition of basil and wine the taste went through the roof!

One of the secrets to a rich tasting broth – Roast the vegetables first. It boosts the richness and flavor of the broth.

• 4 carrots – peeled and cut in half or thirds
• 4 celery ribs – don’t forget to include the leafy tops – cut into thirds
• 2 yellow onions – cut in quarters
• 4 fresh or canned Roma tomatoes – I used canned San Marzano peeled tomatoes (save remaining for another recipe – or freeze)
• Stalks and feathery leaves from 1 fennel bulb – cut into large pieces. (I have to admit this is the first time I have ever used or bought fennel)
• 1/4 cup extra virgin olive oil (I did not measure the olive oil that I used)
• 1 1/2 tsp to 2 tsp kosher or sea salt. (I did not measure the salt that I used)
• 10 cups water
• 1/3 cup fresh flat-leaf parsley leaves (or my measure – a good handful)
• 1/4 tsp black peppercorns
• 1 cup coarsley chopped fresh basil (or generous two handfuls)
• 1/2 cup dry white wine

Arrange the carrots, celery, onions, tomatoes and fennel in a single layer in a roasting pan.  Drizzle with olive oil and sprinkle generously with salt.  Toss vegetables to coat evenly with oil and salt.  Roast, turning the vegetables every 15 minutes for a total of 45 minutes at 450 degrees.  Remove from oven and let cool for 5 minutes.

Transfer the contents of the pan (don’t forget the juices and any bits of vegetables in the bottom of the pan).  Add the 10 cups of water, parsley and peppercorns.  Bring the mixture to a boil over medium high heat.  Reduce heat to medium-low and partially cover, cook for 40 minutes.  You should taste the broth at this point to compare it to the finished product to see just what the final step does for the flavor!

Add the basil and wine.  Simmer uncovered for 10 – 20 minutes.  Don’t forget to taste!  YUM!  Remove from heat and let sit for 5 minutes.  Use a strainer covered with a damp cheesecloth to strain the broth – this helps a great deal due to the fennel.  If you don’t have a cheesecloth, I would strain it twice if a lot of fennel leaves passed through.  Discard the solids.  Let cool to room temp, then cover and refrigerate. 

I freeze broth for later use.  Broth can be stored in tightly lidded container in the refrigerator for 3 days or for 3 months in the freezer.