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Which prepared vegetable broth do you use?

efdee Jul 2, 2006 03:10 PM

I sometimes need to use prepared vegetable broth in soup but haven't found one that isn't either foul-smelling or too salty, or both. Any suggestions in NYC? TIA

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    Nyleve RE: efdee Jul 2, 2006 03:21 PM

    Knorr makes a decent one - it's in a large tetra-pak (900 mL or approx. 1 quart). I'm not sure I'd use it plain, but I do use it when adapting recipes that call for chicken broth in order to vegetarianize them.

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      catherine RE: efdee Jul 2, 2006 03:57 PM

      I use 'Better Than Bouillon' which is a concentrated paste that comes in a small glass jar. It's very flavorful and I can't use any other kind (I found a lot of vegetable broth/bouillon to be rather bland or just not have a nice flavor. This one does). It's available at some supermarkets in New York now, and most of the nicer ones should have it.

      1. Candy RE: efdee Jul 2, 2006 04:54 PM

        Kitchen Basics. I use all of their line of stocks, veg, seafood, chicken and beef. I know CI did not like it but I am guessing they like the taste of additives. Kitchen Basics is pure stock. No gums, fillers, sugar, HFC etc. Just stock like you would make if you weren't pressed for time. I like the reclosable cartons it comes in too.

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          LikestoEatout RE: Candy Jul 3, 2006 10:59 AM

          I'm a big fan of Kitchen Basics too, I like the richness of the stock.

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          diablita FL RE: efdee Jul 2, 2006 09:45 PM

          I agree -- Kitchen Basics is my favorite.

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            Roundelay RE: efdee Jul 2, 2006 10:32 PM

            I've been happy with Savory Basics, another concentrate in a small glass jar. The sodium content in SB's chicken stock is sort of mid-range: 540mg per cup (compared to 730mg for Knorr).

            1. wowimadog RE: efdee Jul 2, 2006 10:45 PM

              rapunzel's no-salt added. flavorful, not overpowering. good in everything from your standard vegetable broth to sauces. available at whole foods. see http://www.rapunzel.com/products/rapu... .

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                mshpook RE: efdee Jul 2, 2006 11:46 PM

                health valley.

                1. coll RE: efdee Jul 3, 2006 11:15 AM

                  I use Custom Culinary for all my bases, pure flavor and no salt taste.
                  http://www.customculinary.com/product...

                  1. DanaB RE: efdee Jul 3, 2006 11:52 AM

                    Better than Boullion is okay for a vegetarian stock, as are the Knorr cubes. There used to be a variety available at Whole Foods called "Un-Chicken" stock, I think from Hain. Haven't bought it in a while, but it was the best for risotto, etc., when you needed a vegetarian base.

                    1. Divamac RE: efdee Jul 3, 2006 05:58 PM

                      I love "No-Chicken Broth" made by Imagine Foods as a substitute for chicken broth. I am in SoCal and had to go to Henry's or Whle Foods to find it, but now find it in the regular markets. It's a lifesaver for me. For straight vegetable stock, I use Kitchen Basics.

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