Country-Style Tomato and Cilantro Broth

A fragrant and aromatic broth made with fresh tomatoes, herbs, and warm spices. This flavorful soup combines the earthiness of whole spices like cinnamon, coriander, and cardamom with the brightness of fresh cilantro and ginger.

6 servings

45 min

Published October 4, 2025

Ingredients

•2 whole whole cinnamon sticks
•1 teaspoon whole coriander seeds
•½ teaspoon whole cloves (about 11 cloves)
•⅛ teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
•2 leaves fresh bay leaves (or 4 dried)
•2 pods green cardamom pods
•6 medium medium tomatoes, quartered and seeded (about 3 pounds total)
•6 cloves garlic, coarsely chopped
•1 tablespoon (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
•½ bunch large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
•1¼ teaspoons fine sea salt
•¼ teaspoon freshly ground black pepper
•1 piece (3-inch) square cheesecloth; kitchen string

Cooking Instructions

1.
Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
5 min
2.
In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
35 min
3.
Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.
5 min

Ingredients

•2 whole whole cinnamon sticks

•1 teaspoon whole coriander seeds

•½ teaspoon whole cloves (about 11 cloves)

•⅛ teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed

•2 leaves fresh bay leaves (or 4 dried)

•2 pods green cardamom pods

•6 medium medium tomatoes, quartered and seeded (about 3 pounds total)

•6 cloves garlic, coarsely chopped

•1 tablespoon (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)

•½ bunch large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)

•1¼ teaspoons fine sea salt

•¼ teaspoon freshly ground black pepper

•1 piece (3-inch) square cheesecloth; kitchen string

Cooking Instructions

Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.

5 min

In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.

35 min

Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

5 min