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+ servings
5 from 1 vote

Homemade Vegetable Stock Concentrate

Servings: 7 -8 cups


  • 3-4 large carrots a pound or a little more
  • 4 celery stalks include leaves if they look good
  • 8 ounces sea salt
  • 1 large leek remove the tough green tops
  • 1 medium yellow onion
  • 1 large bundle cilantro or parsley include the stems
  • 4 ounces dried tomatoes I use my homemade ones, but store bought sun-dried tomatoes work well too
  • 5-6 large garlic cloves smashed
  • 1 tablespoon black peppercorns


  • Fit a food processor with an S-shaped chopping blade.
  • Chop all the vegetables into relatively small chunks (if you have a smallish food processor, you might want to divide the veg into two batches so as not to overtax your processor).
  • Start with the carrots (densest vegetables first!). Put them into food processor container and pulse until they're broken down into small bits.
  • Add the celery and process.
  • Now add about one-quarter of the salt and process.
  • Add leeks and onions and process.
  • Add another quarter of the salt and process.
  • Add cilantro or parsley and process.
  • More salt, and process. You may also need to scrape the sides of the processor bowl down at this point.
  • Finally, add the tomatoes, garlic cloves, and black peppercorns and process.
  • Then add the rest of the salt and process until it is fully integrated.
  • The finished base should be relatively uniform in consistency and color.
  • Pack into jars and refrigerate for up to four months. For longer storage, freeze for up to a year.


To reconstitute the soup base, use approximately 1 teaspoon per cup of water.