Souper Broth

I'm always amazed at the flavor of this simple broth so I've started calling it Souper Broth 🙂 

It's the base for Chicken Tortilla Soup and Albondigas Soup, but I'll be honest with you...sometimes I don't get that far and I just eat the broth on its own because it's so satisfying!

It can lead to all sorts of quick meals so I hope you give it a go at some point. 

How To Make Souper Broth

Of course, one of the hidden keys is the stock you use to make it.  I'm a big fan of this Better Vegetable Stock so that's what I'm using for this batch. 

You don't have to use homemade stock every time you make this broth, but I think it's worth it at some point just to get a glimpse of its full potential.  

I keep 4 cup containers of the veggie stock in the freezer and pulled one out for this batch. 

We'll start by roasting the tomatoes.  This will sweeten them up and enhance their flavor so please don't skip this step! 

I usually just put them in the oven (400F) for 20 minutes or so:

As the tomatoes roast you can roughly chop an onion and peel 3 garlic cloves -- it's okay to leave the garlic cloves whole as all of this will be blended together eventually. 

Cook the onion and garlic in some oil over medium heat:

Once the onion is starting to brown you can add the mixture to a blender.

And when the tomatoes are roasted you can plop them in as well. 

Give it a good whirl and then cook this mixture in some oil over medium heat for a few minutes. 

Then we'll add:

4 cups of stock
1/2 teaspoon of salt

Bring this up to temp and say hello to Souper Broth.

It tastes surprisingly complete, so don't let the tiny ingredient list fool you!

You can salt to taste, but keep in mind that salt level will depend on which stock you're using.  Feel free to start small if you're using store-bought stock as those tend to be higher in sodium. 

This Souper Broth is the base flavor for a wicked batch of Chicken Tortilla Soup. 

It's also the starting point for this zucchini and corn soup (Calabacitas).

And for this classic Albondigas Soup as well:

But as I mentioned, sometimes I don't get that far and I'm content with a simple bowl of the Souper Broth 🙂

Alongside some crispy, cheesy corn tortillas stuffed with refried beans 🙂

This is simple, clean cooking and I still get blown away by the flavor of this broth when it makes an appearance in my kitchen. 

I hope you decide to give it a try at some point!  It's a great way to expand your repertoire and it will lead to all sorts of Souper meals. 

Buen Provecho. 

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Want to see the latest recipe?  It's these Cheese and Onion Enchiladas.