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| Tomato Broth (German) |
Introduction
Imagine a bowl of clear, sunny tomato broth that lifts you without weighing you down. That’s what Tomato Broth (German) feels like, a memory of cool afternoons in quiet German towns. You start with ripe tomatoes, add fresh herbs, and finish with a touch of cream or quark. This isn’t an old village recipe, though; it’s a modern spin on Germany’s gift for turning simple, top-notch ingredients into comforting, restorative steam.
For cooks in both the U.S. and Europe, this broth fills the gap between the beloved tomato soup and a lighter, zestier bowl that’s almost a hug for your insides. The recipe is a snap: mix and match what’s in the cabinet, whether you’re serving two or twenty. Explore an authentic Tomato Broth (German) in minutes, no fancy techniques required, just a kitchen ready for good, warm flavor that greets you like an old friend.
Let’s get that pot simmering—trust me, it doesn’t take much to turn a few everyday ingredients into a cozy, bright soup that wraps you in comfort like a warm blanket.
Ingredients
-Ripe tomatoes, chopped (substitute with one 28-oz can whole tomatoes): 800 g (28 oz) / 6–7 medium fresh, or 1 28-oz can
-Stock (vegetable or chicken): 800 ml (27 fl oz) / about 3 1/3 cups
-Olive oil or butter: 2 tbsp (30 ml) / 2 tbsp
-Onion, finely chopped: 1 medium / about 120 g (4.2 oz)
-Garlic, minced: 2 cloves
-Fresh or dried thyme: 2 small sprigs / or 1 tsp dried
-Bay leaf: 1 Sugar (optional, to mellow acidity): a pinch / about 1/2 tsp
-Salt and freshly cracked pepper: to taste
-Creamy topping—sour cream, crème fraiche, or quark: 2–3 tbsp (30–45 g) / 2–3 tbsp
-Fresh chives or parsley, chopped (for garnish): 1–2 tbsp
-Optional croutons: cubes of crusty rye or Bauernbrot (bread): 100 g (3.5 oz) / about 1 cup cubes
-Optional extra: a swirl of cream or a drizzle of good olive oil, if you fancy extra richness.
Preparation Steps
Heat 2 tablespoons of olive oil or butter in a 4-quart pot over medium. Toss in 1 chopped onion and a couple of pinches of salt. Sauté for 5 to 7 minutes until the onion is soft. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
-Add tomatoes and deglaze:
Stir in 2 cups of chopped fresh or canned tomatoes (with juice). Let the mixture bubble gently for 4 to 5 minutes.
-Pour in the stock and herbs:
Add 4 cups of vegetable or chicken stock, 2 to 3 thyme sprigs, and 1 bay leaf. Raise heat until it simmers, then lower and cook for 12 to 15 minutes.
-Taste and balance:
Discard the thyme sprigs and bay leaf. Taste for acidity and sweetness, adding a pinch of sugar if it’s too sharp. Season with salt and black pepper.
-Decide on texture:
If you prefer a smooth broth, pour the soup through a fine-mesh strainer back into the pot, pressing gently to separate the skins and seeds. If you like it rustic, skip this step!
For a thicker broth that still feels cozy, give the pot a quick swish with an immersion blender, leaving enough bits to keep things interesting.
-Finish and enrich:
Keep the broth warm and swirl in a few generous spoonful's of sour cream, crème fraiche, or quark—plant-based dairy works, too. The result is velvety. Taste, then tweak the salt and acid.
-Serve with garnish:
Ladle the broth into bowls, scatter with chives or parsley, and perch a slice of crusty bread or a few toasted croutons right on top. For the last flourish, drizzle with olive oil or sprinkle on just a whisper of smoked paprika.
Tips & Variations
-Stock up on shortcuts! When tomatoes aren’t at their best, a can of quality whole peeled tomatoes works wonders, preserving that fresh brightness.
-For a smoky kick, drop in a little jarred smoked red pepper or a sprinkle of smoked paprika. To make this broth a meal, toss in cooked barley or orzo.
-For that authentic touch, finish with quark or crème fraiche and serve with hearty slices of rye or toasted pretzel croutons. Keeping it dairy-free? Coconut yogurt or a creamy blend of soaked cashews is delicious.
Closing
Tomato Broth (German) is a cozy dish that proves you don’t need fancy stuff to eat well. These flavors work no matter the season: in summer, fresh, juicy tomatoes keep the bowl bright, and in winter, a can of tomatoes plus a swirl of cream reads as a cozy, glowing hug. Here’s a fun fact: clean, clear broths and simple veggie soups have cozy homes in Central European kitchens. They’re loved not just for taste but for how soothing they are. I hope you pour a bowl of this Tomato Broth, tell your friends about it, and look for other tasty global recipes here. Drop a note to say whether you paired it with crisp rye bread, a wobbly soft-boiled egg, or golden, crunchy croutons.