We appreciate the convenience of store-bought broth, but not its flaccid flavor. Luckily, there are several equally convenient fixes.

Browned tomato paste is one of our umami standbys. At the start of the recipe, add 1 to 2 tablespoons of tomato paste to the pot with an equal amount of olive oil. Cook, stirring constantly, until browned and coating the pan, about 2 minutes. Then add chicken or vegetable broth, scraping up the browned bits.

And don’t toss Parmesan rinds—they add richness to soups and stews. When simmered in broth, the rind infuses the liquid with savory depth. Taste before seasoning, though, as the rind will add its own saltiness. Be sure to remove it before serving.

In Greece, we learned that extra-virgin olive oil gives soup body and richness—and we like to add it twice. Use it to soften or brown vegetables at the start, then add more just before serving to reinforce its fruity, peppery flavor.

Poached garlic is another easy broth booster. When simmering soups and stews, we often cut off the top third of a whole head of garlic. We then add the head directly to the liquid and simmer it along with the other ingredients. By the time the dish is done, the garlic cloves are tender and can be squeezed out (tongs are ideal for this) and mashed or whisked into the liquid. For added depth, we sometimes brown the cut side of the head in olive oil before adding it to the liquid.