Vegan Consomme

Vegan consomme is a Mexican-style broth infused with the fresh flavors of tomatoes, garlic, onion, and chiles. This easy and versatile recipe can be used as a base for soup or a dip for tacos, flautas, tostadas, and more!

This vegan consomme requires just a handful of ingredients to achieve its rich, comforting flavor. You can serve it however you like, but my favorite way is alongside vegan birria tacos!

Why I love this recipe

This vegan consomme recipe is made with budget-friendly ingredients, like Roma tomatoes, onions, and garlic, which are available at almost every grocery store. 

Roasting the tomatoes, onions, and garlic deepens their flavors, and adding chipotle peppers creates an extra rich and aromatic base. Feel free to adjust the spice level to your liking or add other vegetables to make it your own.

This plant-based twist on a Mexican classic is great if you’re looking for a meat-free base that can be transformed into a hearty vegetable soup, a warm noodle dish, or a savory dipping sauce.

Ingredient notes

You only need 8 easily accessible ingredients for this vegan consomme. Find a full breakdown and suitable substitutes below.

Tomatoes
I use Roma tomatoes because they don’t lose as much water as they roast, but you can use other varieties if you prefer.

Onion, garlic
This classic broth combination adds a savory flavor and aroma. You can use white or yellow onions interchangeably. For the best results, use fresh garlic cloves.

Chipotles in adobo
I love using chipotles in adobo to add depth and smokiness. Look for canned chipotles in adobo in any grocery store’s international or Mexican food aisle.

Substitute: You don’t need to add chiles if you’re sensitive to spice, or you can try other varieties like guajillo or pasilla for different flavor profiles.

Better Than Bouillon
To add savory flavors similar to a traditional Mexican consome, I opt for a “no chicken” base. It adds salty and umami flavors that are more intense than regular vegetable broth.

Cilantro
Fresh cilantro sprigs infuse a fresh, citrusy element into the broth. If you’re not a cilantro fan, you can omit this ingredient.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan consomme with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preheat the oven to 450 degrees Fahrenheit and line a baking pan with foil. Cut the tomatoes into halves and quarter the onions. Leave the garlic cloves unpeeled.

Roasting garlic unpeeled helps it steam in its skin, making it sweet and easy to mash into a smooth consistency once blended.

Cooking

Step 1
Spread the tomato halves, onion quarters, and unpeeled garlic evenly on the prepared pan and roast for 20 minutes.

Remember to flip the vegetables at the halfway point so they cook evenly.

Step 2
Add the roasted tomatoes, onions, peeled garlic, chipotle pepper in adobo, and 1 cup of broth to a blender. Blend everything on high until smooth.

If extra tomato juices remain on the foil-lined pan, transfer as much as possible to the blender for added flavor.

Step 3
Heat olive oil in a large stockpot over medium, then pour the blended mixture through a fine-mesh strainer into the pot. Cook the salsa in olive oil to deepen the flavors.

Passing the salsa through a sieve helps remove seeds that didn’t fully blend.

Step 4
After 5 minutes, add the rest of the broth and cilantro sprigs. Bring the consomme to a light boil, then turn the heat down to low and simmer for 15 minutes. Taste and season the consomme with salt and pepper. Serve it plain, with vegetables in it, or alongside tacos. Happy eating!

Serving suggestions

This vegan consomme makes the perfect dip for all kinds of plant-based Mexican antojitos and meals. Some of my favorite dishes to serve it with include tacos dorados, tostadas, and jackfruit birria tacos.

You can also use it as a flavorful base for noodle soups like vegan sopa de fideo, sopa de conchas, and sopa de coditos. I recommend saving extra for days when you don’t have time to cook a long meal. Simply heat it with extra noodles or vegetables, and dinner is ready!

Cooking tips

Use fresh vegetables: Using fresh vegetables will yield the best-tasting recipe. Avoid anything frozen whenever possible.

Strain the mixture: Use a fine-mesh sieve to strain your blended mixture, ensuring all the fibrous material and seeds are removed for a clear, smooth broth.

Season the salsa: To deepen the flavors of this consomme, don’t skip simmering the salsa in olive oil before adding the rest of the broth.

Use Better Than Bouillon: Using the Better Than Bouillon “no chicken” base is a quick way to add depth without using meat-based ingredients.

Frequently asked questions

Storing & reheating

You never know when you’ll need a quick soup base or dipping sauce! Let your vegan consomme cool to room temperature before storing it.

Fridge
This vegetable broth will keep in the fridge for 4-5 days in an airtight container. I prefer glass containers as I find the flavor stays fresh for longer, but just make sure they have a good seal.

Freezer
Vegan consomme is freezer-friendly if kept in freezer-safe bags or containers. It will last about 3-4 months or longer if the container is heavy-duty.

Reheating
The best way to reheat your vegan consomme is to add it to a saucepan and cook on medium-low until hot. It can also be microwaved in 30-second bursts, but be careful of hot spots.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.