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

OP here. Thanks for the additional posts.

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 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?

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.

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.

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

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

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.

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

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!

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

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

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.