Vegetarian soups without vegetable broth?

[Anonymous]

Anonymous wrote:Try the Imagine No Chicken broth. It's really good and tastes just like chicken broth. My home has vegetarians and non-vegetarians and everyone likes this brand. I prefer the low-sodium version so I can season it myself.

I also really like this stock (I buy mine at Whole Foods) especially when I’m making something very broth focused like a vegetarian spin on chicken noodle soup. Apart from this, I echo the better than boullion recommendations.

[Anonymous]

I also just use water mostly. Stir in a little tamari soy sauce if it needs something else.

[Anonymous]

Make a bean broth -- https://www.instagram.com/grossypelosi/reel/C1xPoC0OeA0/

[Anonymous]

Anonymous wrote:

Anonymous wrote:Try the Imagine No Chicken broth. It's really good and tastes just like chicken broth. My home has vegetarians and non-vegetarians and everyone likes this brand. I prefer the low-sodium version so I can season it myself.

I also really like this stock (I buy mine at Whole Foods) especially when I’m making something very broth focused like a vegetarian spin on chicken noodle soup. Apart from this, I echo the better than boullion recommendations.

DP. I currently use the better than boullion no chicken base but I'll try this brand next time!

[Anonymous]

The America's Test Kitchen broth concentrate changed my cooking life. It's in the big Vegetarian book. I hope it's helpful!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Have you tried some of the vegetarian Better Than Bouillon flavors?

I haven’t! I will check them out.

I use their chicken and beef broths, and do not like their vegetable broth. YMMV.

[Anonymous]

I've found the organic version of veggie Better than Bouillon better than the premium, FWIW.

[Anonymous]

Which 'commercial' ones have you tried? I actually like the Wegmans brand vegetable stock, although it is high in sodium.

[Anonymous]

Just use water. Sauté onions, garlic, carrots and celery in some oil. Add water, bay leaf any spices you like, simmer. There - you have a vegetable broth.

[Anonymous]

Other ideas- Mushroom broth can be purchased at the grocery store and is a tasty base depending on the soup. I used it in combination with veggie stock to make a vegetarian French onion soup that tasted like the original. Another option is adding miso to water for some umami and saltiness if that profile works as a base to your soup recipe.

[Anonymous]

Anonymous wrote:We cook a lot of beans at my house and I save the broth to use for soups. Could you try that?

The broth from the dried beans or from a can?

[Anonymous]

Another tip for making your soup taste better with little or no commercial broth is to add something acidic to it to make the flavors pop more. I often use lemon juice, but can also use different vinegars depending on the soup.

I actually prefer the Maggi cubes myself, in addition to onions, peppers, garlic, etc. I only use one cube per 2-3 cups of water though.

[Anonymous]

OP here. Thanks for the additional posts.

[Anonymous]

You can use a spoon of miso or vegemite/marmite in the water for depth in veggie soups.