Spicy tomato broth is a vibrant, warming, and versatile recipe that combines the sweetness of ripe tomatoes with the bold kick of chili heat. It’s a perfect base for soups, stews, and noodle dishes, or it can be sipped on its own as a comforting drink on chilly days. Unlike heavy cream-based soups, tomato broth is light yet flavorful, packing depth from slow-simmered vegetables and spices while remaining bright and refreshing.
This broth takes inspiration from Mediterranean and Latin cuisines, where tomatoes and chili peppers often play side by side. The result is a savory, slightly tangy broth with layers of spice that can be tailored to your taste—whether you prefer a mild warmth or a fiery kick. It’s also an excellent vegetarian-friendly alternative to meat-based stocks.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 fresh chili (jalapeño, serrano, or red chili), sliced (adjust to taste)
- 1 teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons tomato paste
- 6 large ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes, 28 oz total)
- 6 cups vegetable broth or water
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- A handful of fresh basil or parsley
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
Instructions
- Sauté the aromatics
In a large stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook for 5–7 minutes until softened and fragrant. - Add garlic and spices
Stir in the garlic, chili slices, red pepper flakes (if using), smoked paprika, and cumin. Cook for 1–2 minutes, allowing the spices to bloom and release their aromas. - Incorporate tomato paste and tomatoes
Add the tomato paste and stir for another minute, letting it caramelize slightly. Then add the chopped fresh tomatoes (or canned tomatoes with their juice). Cook for 5–7 minutes until the tomatoes begin to break down. - Add liquid and herbs
Pour in the vegetable broth (or water). Add the bay leaves and a handful of fresh herbs. Bring the mixture to a gentle simmer. - Simmer gently
Reduce the heat and let the broth simmer uncovered for 30–40 minutes. This allows the flavors to meld, and the tomatoes to fully release their sweetness and acidity. Stir occasionally, and add a splash of water if the broth reduces too much. - Blend and strain (optional)
For a smooth broth, use an immersion blender directly in the pot to puree the mixture, or carefully transfer to a blender. For a lighter, clearer broth, strain the mixture through a fine sieve or cheesecloth, discarding solids. You can also leave it chunky for a rustic texture. - Finish and season
Taste the broth and adjust with salt, pepper, and lemon juice for brightness. For extra heat, stir in more chili or red pepper flakes. - Serve and store
Serve hot as a standalone broth, or use it as a base for soups, grains, or stews. Store in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
Tips for the Best Spicy Tomato Broth
- Adjust the heat: Use mild chilies for a gentle warmth, or hotter varieties for a fiery broth.
- Use quality tomatoes: Fresh ripe tomatoes give the best flavor, but high-quality canned tomatoes work beautifully year-round.
- Depth of flavor: Add a splash of red wine or balsamic vinegar during simmering for a richer taste.
- Make it hearty: Stir in beans, lentils, or pasta to turn the broth into a full meal.
