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–+ servings
Consome on a spoon.

Easy Vegan Consomme

Mitch Chapman
This vegan consomme is packed to the brim with flavor. Perfectly spiced with chiles and made with "no chicken" bouillon, it's delicious as a soup base, taco dip, and more!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course How-to, Sauce
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 32 kcal

Equipment

  • Baking sheet
  • Blender
  • Fine mesh strainer
  • Stockpot

Ingredients
 

US Customary - Metric
  • 3 Roma tomatoes, halved
  • 1 small white onion, quartered
  • 2 cloves garlic, unpeeled
  • 1 chipotle in adobo, seeded
  • 4-5 cups Better Than Bouillon "no chicken" base
  • ½ tablespoon olive oil
  • 2 cilantro sprigs
  • Salt & pepper to taste

Instructions
 

  • Preheat your oven to 450°F and line a baking pan with foil. Spread the tomatoes, onions, and unpeeled garlic out evenly on the pan and roast for 20 minutes, flipping halfway.
  • Add the roasted tomatoes, onions, peeled garlic, chipotle in adobo, and 1 cup of broth to a blender. Mix on high until smooth.
  • Heat the olive oil in a stockpot over medium. Using a fine-mesh strainer, strain the mixture into the pot and season for 5-6 minutes.
  • Add the rest of the broth and cilantro sprigs. Bring to a light boil, then turn the heat down to simmer for 15 minutes to deepen the flavors. Taste and season with salt and pepper to your liking.
  • Fill your consomé with vegetables to make sopa de verduras, noodles for sopa de fideo or sopa de conchas, or use as a dipping sauce for tacos, etc. Happy eating!

Notes

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.
Roasting garlic unpeeled helps it steam in its skin, making it sweet and easy to mash into a smooth consistency once blended.
Remember to flip the vegetables at the halfway point so they cook evenly.
If extra tomato juices remain on the foil-lined pan, transfer as much as possible to the blender for added flavor.
Passing the salsa through a sieve helps remove seeds that didn’t fully blend.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 32kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 660.5mg | Potassium: 94.5mg | Fiber: 0.8g | Sugar: 2.8g | Vitamin A: 717.3IU | Vitamin C: 5.4mg | Calcium: 7.6mg | Iron: 0.2mg
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