Tomato, Basil Stem and Roasted Pepper Broth

The Broth Kitchen • Recipe 14 • IndigoKoi Wellness, LLC

Roasted pepper and tomato create a sunny broth with enough body for a handful of cooked pasta.

Vegan strained broth | Yield: About 6 cups | Time: 40 minutes

Ingredients

• 6 cups unsalted vegetable broth

• 1 cup no-salt-added canned crushed tomatoes

• 1 roasted red bell pepper from a jar, drained and chopped

• 1 onion, chopped

• ½ cup washed basil stems

• 2 garlic cloves, crushed

• 2 tablespoons sliced fresh basil leaves

Method

1. Combine broth, tomato, pepper, onion and garlic. Bring to a boil, then simmer 25 minutes.

2. Add basil stems for the final 5 minutes.

3. Strain for a light broth, pressing gently. Finish individual servings with basil leaves.

Coach Winona’s kitchen note

For a rustic soup, remove basil stems and keep the vegetables instead of straining.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety