• Skip to primary navigation
  • Skip to content

Ash Foster

  • Home
  • Words
  • Recipes
    • Potatoes
    • Sweet Potatoes
  • About
  • Contact

Hearty Tomato Broth

September 17, 2018 by Ashleigh

Making homemade broth always feels like a ton of work. There’s just no way around it. But the good news is that it also freezes incredibly well so if you have a day where you’re feeling extra motivated you can store some of this up for a chilly day. I love calling this hearty because to me broth is full of heart. It’s all the essential goodness of these vegetables simmered down into a steaming mug of healing liquid. It’s delicious on its own but this broth is also the perfect base for this tortilla soup recipe: https://heyashfoster.com/tortilla-soup/. If you freeze it, just allow about an inch at the top of your container for expansion. I like to use these pyrex bowls— they go straight into the oven for reheating!

Created by Ashleigh on September 17, 2018

  • Prep Time: 30m
  • Cook Time: 2h
  • Total Time: 2h 30m
  • Yield: 12 cups

Ingredients

  • 6 cups diced tomato
  • 1/2 cup sun-dried tomatoes
  • 1 head of celery, roughly chopped
  • 4 large carrots, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 red onions, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 10 garlic cloves
  • 1 bunch of cilantro

Instructions

  1. Place all of the ingredients into a large pot and cover with 14 cups of water. Bring everything to a boil and then reduce to a low simmer and continue to cook the broth for at least an hour and ideally 2 to 4 hours until a rich, red broth forms.
  2. Alternatively, you can make this broth in an instant pot by pressure cooking on high pressure for an hour and then naturally releasing for at least 30 minutes.
  • Print

Reader Interactions