Vegetable Broth Vs Stock: How Do These Two Differ?

Whenever you are cooking meals like soups and stews, you will often be called upon to use broth and stock in various quantities. While vegetable broth and vegetable stock are often used interchangeably (sometimes even in the same recipe), there are some differences between them and it is your job as a cook to know those differences. So let’s start narrowing things down so you know the differences, as well as how to make them.

Is Vegetable Stock The Same As Vegetable Broth?

No, though they often have the same ingredients. However, a vegetable stock is often made by simmering the vegetables in water to create a liquid. While vegetable broth is a broth that is a thin and clear liquid that is flavored in advance. While both appear to be the same (because both involve simmering vegetables in liquids), the other major difference is how they are used.

Stocks are often flavorless on their own, even with the addition of the vegetables, and they are instead used as a thick liquid that other recipes can add onto. While broths are flavorful and pre-seasoned beforehand, meaning that they can be drunk on their own.

Vegetable Stock And Broth Overview

What Is Vegetable Stock?

Vegetable Stock is made from clean and untrimmed vegetables. This means that you take all the vegetables that you want to use, wash them, and throw them in the pot with all the stems, roots, leaves, stalks, and all the other trimmings that you would normally leave off along with some water. Then you just allow them to simmer for a long time until you get a thick and hearty liquid, and then that stock is often used as a building block for other dishes and spices.

Additionally, once the vegetable stock is finished simmering, the vegetables are removed and the liquid is what is used in the recipe. 

What Is Vegetable Broth?

A vegetable broth uses cleaned and trimmed vegetables that are simmered in water, as well as various seasonings to create a nice and soupy broth that can be drunk on its own. Additionally, the broth is well seasoned both before and after it is fully simmered, and the vegetables are often kept inside the broth, and other ingredients such as noodles or meats are added to it.

This means that once the broth is finished, you do have a great dish that can be added to, but one that also can be used on its own without any further alteration as well.

Vegetable Broth and Stock Comparision


The Use Of Vegetables 

The best part about stocks and broths is that you know what they are made of by looking at the name. (Beef broth, chicken broth, bone broth, beef stock, etc). For vegetable broth and vegetable stock, they are both made using vegetables as the primary and often the only ingredient. 

Cooking Methods

Both broth and stock are made by simmering vegetables in water. The only major difference is that the vegetables for a stock are untrimmed and still have things like inedible roots, leaves, and stalks on them, and they are removed at the end of the cooking until only the liquid remains. While for broth the vegetables are trimmed and are often kept along with the finished liquid product.



The vegetable stock is often less flavorful because it is a base that other recipes add onto, and it often is cooked with no extra seasoning. Instead it is used as a thickening agent to enhance the flavor of other parts of the dish, and the true stock often gets lost in the rest of the recipe.

Vegetable broth is designed to be flavorful, often seasoned with different spices and other aromatics along with the various vegetables, and if you are drinking the broth out of the bowl once you finish the dish containing it you know that you have done a good job!

Recipes Used

Vegetable stock is often used as a thickener in recipes like chili, gravy, rice, or a roux. It can also be used to thicken up stews and add some extra earthy vegetable flavors as well. While vegetable broth is used as the basis for many soups and noodle dishes, or even simply drunk on its own!


Vegetable Stock is not seasoned because it is used as the basis for other dishes, and you want to keep the flavor as neutral as possible. However, vegetable broth is seasoned both in advance of its cooking as well as to taste afterward.

Can I Substitute Vegetable Stock For Broth?

With so many similarities between vegetable stock and vegetable broth, you might wonder if you can substitute one for the other in a pinch. Especially if you only have the premade cartons of stock or broth and no time to make your own or run to the store to grab a couple more.

Thankfully for this, the answer is yes! You can always substitute your vegetable stock for vegetable broth in a one to one ratio. Since the vegetable stock is going to be thicker than the broth, you might find that the recipes you are using you will get a flavor boost because of the substitution.

Additionally, if you are out of both vegetable stock and broth, it can be okay to add salted water with some herbs to the recipe and you will be able to compensate for the lost flavor that the stock or broth would have brought you.


The differences between vegetable stock and vegetable broth are small, with the main differences being how the vegetables are prepared, how the liquids are seasoned, and how the stock or the broth winds up being used in the final product. Still, you do need to know the differences, because whether you choose to cook with vegetable stock or broth, they will be used differently in your dishes, even if you can exchange one for the other.