This is the world's easiest broth to make and it's super satisfying on its own. You can also use it to make a wicked Chicken Tortilla Soup.
- 3-4 plum tomatoes
- 1 onion
- 3 garlic cloves
- 4-5 cups stock
- 1/2 teaspoon salt (plus more to taste)
- olive oil
Give the tomatoes a good rinse and roast them in the oven (400F) for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
Peel and roughly chop an onion. Peel 3 garlic cloves. Saute the onion and garlic in a glug of oil over medium heat. Cook until the onion is starting to brown. I usually just leave the garlic cloves whole.
Add the cooked onion-garlic mixture to a blender along the with the roasted tomatoes. Combine well.
Return the mixture to the same pan you cooked the onion in and cook for a few minutes over medium heat.
Add 4-5 cups of stock and 1/2 teaspoon salt. Combine well and bring it up to temp over medium heat. Salt to taste and serve immediately.
I always recommend trying this Souper Broth with homemade stock at least once! I used this homemade veggie stock.
I usually serve this with crispy, cheesy tortillas. Simply add cheese to half of a corn tortilla in a dry skillet over medium heat. Cook until the cheese is melting, then fold in half and cook each side until there are light brown spots forming on the tortilla.
This Souper Broth is the flavor base for the following soups:
Chicken Tortilla Soup
Sopa de Fideo
Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1234mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg