With soup season in full swing, it’s the perfect time to brush up on the basics of broth, stock and bone broth! While many use the terms “stock” and “broth” interchangeably, the words technically do have different meanings.

Broth: Traditionally, broth is made by simmering meat (some bones can be included) with vegetables and aromatics. Broth is the flavorful liquid that remains after straining out the solid components. It is thinner than stock and generally stays liquid at cooler temperatures. Broth can be can be enjoyed without dilution on its own or as a starter for homemade soup.

Stock: Unlike broth, stock is made by slowly simmering bones, along with any connective tissue, plus vegetables and aromatics. The bones release collagen when simmered, which creates a rich flavor and thick texture that makes the resulting liquid gelatinous when chilled. When using as a base for soup, some dilution may be necessary for a less concentrated taste and texture.

Bone Broth: You may have already noticed that by the technical definitions, bone broth is actually a stock. Generally speaking though, bone broth is somewhat of a hybrid, as it’s often made with meat, too, and is intended for enjoying straight without dilution. Bone broth typically provides a good dose of protein and beneficial minerals (and it's catchier to say than “bone stock”).

So while stocks, broths and bone broths each have their own special features, when you boil it down, it’s mainly a matter of preference. Stock up on your favorite soup bases and sipping broths, like Pacific Foods Stocks and Broths in our grocery aisles and RoliRoti Bone Broth in our meat department!