Homemade Roasted Vegetable Broth

I always have homemade vegetable broth stashed in my freezer. I freeze the broth in an ice cube tray and then store the cubes in freezer-safe containers in the freezer. Make sure to note how much broth your tray holds, so you know how many cubes to use when cooking. (With my tray, eight ice cubes equals 1 cup [240 ml] of broth.)

I purposefully keep my vegetable broth very light on salt. This allows me to control how much salt I’m using so I don’t end up with an oversalted soup.