Chicken broth with fresh tomatoes
6 servings
110 minutes
Chicken broth with fresh tomatoes is a combination of the delicate taste of homemade broth and the rich acidity of ripe tomatoes. This recipe blends the traditions of European cuisines with a modern approach to creating aromatic soups. The broth is clear but has a bright tomato hue due to the addition of paste. The light spiciness of garlic and sweetness of onion complement the flavor palette, while fresh herbs and a drop of basil oil turn the dish into a true gastronomic delight. This broth can be served as a standalone dish or used as a base for other soups. It warms on cold days, nourishes the body with beneficial elements, and fills the home with the cozy aroma of home cooking.
1
Start by preparing the vegetables: peel and chop the onion and garlic coarsely, chop the celery and tomatoes coarsely.
- Onion: 4 heads
- Garlic: 6 cloves
- Celery stalk: 4 pieces
- Tomatoes: 2.5 kg
2
Place the chicken, onion, garlic, celery, and tomatoes in a large pot. Add enough cold water to cover everything, cover with a lid and bring to a boil over high heat for about 30 minutes.
- Chicken: 1 piece
- Onion: 4 heads
- Garlic: 6 cloves
- Celery stalk: 4 pieces
- Tomatoes: 2.5 kg
3
Once the soup boils, reduce the heat to low, cover with a lid, and cook for 1 hour or until the chicken is fully cooked.
4
Carefully remove the chicken with tongs and set aside (it can be used for other dishes). Strain the soup through a fine sieve, discarding what remains. Strain through 4 layers of cheesecloth. Taste to check the flavor balance and season with salt and black pepper if necessary.
- Salt: to taste
- Ground black pepper: to taste
5
To add color to the broth, scoop some broth with a ladle and add tomato paste to it. Stir until smooth, then return it to the broth and stir again.
- Tomato paste: 1 tablespoon
6
Serve drizzled with basil oil, adding some herbs and sprinkled with parmesan.
- Green Basil Oil: to taste
- Green: to taste
- Grated Parmesan cheese: to taste