We love this homemade tomato broth made from fresh tomatoes, bell pepper, and smoked paprika. It’s flavorful and a little smoky, making it perfect for using as a base for vegetable dishes. Use this tomato broth for soups, stews, and rice dishes like risotto.
Related: We use this tomato broth when making our vegetable risotto.
How to Make Tomato Broth
We have a few broths and stocks on Inspired Taste. I especially love this vegetable broth recipe with carrots, onions, and mushrooms. It’s rich and satisfying. This tomato stock is the answer when I want something lighter and more summery. Our tomato broth recipe combines fresh tomatoes, bell peppers, garlic, and spices. It’s vegetarian, takes about 30 minutes to make, and is easy!
To make tomato broth, throw quartered tomatoes and chopped bell pepper into a pot. Add salt, smoked paprika, thyme, a bay leaf, and water. Bring to a simmer, and then cook, covered for 30 minutes (it smells great!).
Throw away the thyme stems and bay leaf, then blend the broth until smooth. Pour it through a mesh strainer to remove any bits of tomato skin, and you are done!
We use this broth for soup — like this tomato soup — and especially love it when making our summery vegetable risotto.
Easy Tomato Broth
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We love this tomato broth made from fresh tomatoes, bell pepper, and smoked paprika. It’s flavorful and a little smoky, perfect for using as a base for lighter vegetable dishes. We especially love this broth when making our summer vegetable risotto.
You Will Need
8 ounces tomatoes, quartered, 2 medium
1 red bell pepper, roughly chopped
4 cloves garlic, smashed
1 ½ teaspoons fine sea salt
1/2 teaspoon smoked paprika
4 thyme sprigs
1 bay leaf
6 cups water
Directions
1Add quartered tomatoes, bell pepper, garlic, salt, smoked paprika, thyme, bay leaf, and 6 cups of water to a medium saucepan. Cover with a lid, and bring to a simmer. Simmer for 30 minutes, adjusting the heat so that it does not bubble over.
2Remove the thyme and bay leaf. Puree the broth using an immersion or regular blender, then strain. Measure the broth and add enough water to bring the liquid up to 6 cups. Store in in the refrigerator for up to 4 days and freeze for up to 3 months.
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