Best 9 Country Style Tomato And Cilantro Broth Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our comprehensive guide to preparing "Country Style Tomato and Cilantro Broth," a comforting and flavorful soup that captures the essence of rustic charm. This article presents a curated selection of delectable recipes that showcase the vibrant flavors of fresh tomatoes, combined with aromatic cilantro and a medley of herbs and spices. From traditional family recipes to innovative modern twists, our carefully chosen collection offers options for every taste and skill level. Whether you're a seasoned cook or just starting your culinary adventures, this guide will equip you with all the knowledge and inspiration you need to create an unforgettable pot of "Country Style Tomato and Cilantro Broth" that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY-STYLE TOMATO AND CILANTRO BROTH



Country-Style Tomato and Cilantro Broth image

Categories     Soup/Stew     Garlic     Ginger     Tomato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Lunch     Spice     Healthy     Vegan     Cilantro     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 whole cinnamon sticks
1 teaspoon whole coriander seeds
1/2 teaspoon whole cloves (about 11 cloves)
1/8 teaspoon whole black peppercorns (about 10 peppercorns), lightly crushed
2 fresh bay leaves (or 4 dried)
2 green cardamom pods
6 medium tomatoes, quartered and seeded (about 3 pounds total)
6 cloves garlic, coarsely chopped
1 (3/4-inch) knob fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
1/2 large bunch fresh cilantro, stems reserved and leaves finely chopped (about 1/4 cup)
1 1/4 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
Special Equipment
1 (3-inch) square cheesecloth; kitchen string

Steps:

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

CILANTRO TOMATO BRUSCHETTA



Cilantro Tomato Bruschetta image

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d'oeuvre recipe that goes well with many different main dishes. -Lisa Kane, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

1 loaf (1 pound) French bread, cut into 1-inch slices
1/2 cup olive oil, divided
1 tablespoon balsamic vinegar
3 small tomatoes, seeded and chopped
1/4 cup finely chopped onion
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 325°. Place bread slices on ungreased baking sheets; brush with 1/4 cup oil. Bake until golden brown, 10-12 minutes., In a small bowl, whisk together vinegar and remaining oil. Stir in tomatoes, onion, cilantro, salt and pepper., To serve, spoon scant 1 tablespoon tomato mixture onto each slice of bread. Top with cheese.

Nutrition Facts : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 147mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CILANTRO TOMATO CORN SALAD



Cilantro Tomato Corn Salad image

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

COLD TOMATO-CILANTRO SOUP



Cold Tomato-Cilantro Soup image

This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.

Provided by Julia Moskin

Categories     soups and stews, appetizer, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 large or 2 small bunches fresh cilantro
3 tablespoons olive oil
1 large onion, chopped
2 large or 3 small garlic cloves
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon paprika
Pinch cayenne pepper
1 28-ounce can tomatoes, whole or diced, with liquid
Salt
black pepper to taste
1 lime, halved

Steps:

  • Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
  • Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
  • Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
  • Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams

ITALIAN COUNTRY STYLE RIBS



Italian Country Style Ribs image

This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.

Provided by Annelle

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 4

3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
½ cup water
2 tablespoons olive oil

Steps:

  • Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g

CORN AND TOMATO BROTH



Corn and Tomato Broth image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
1/2 small onion, peeled
2 ripe tomatoes, seeded and chopped
3 cups chicken broth
2 ears fresh corn (or 1 to 1 1/2 cups of kernels)
2 to 3 tablespoons fresh lime or lemon juice
1/4 cup (packed) cilantro or parsley leaves, roughly chopped

Steps:

  • Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.
  • Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley.

SPANISH RICE WITH CILANTRO



Spanish Rice with Cilantro image

Our Test Kitchen's special Spanish Rice and tomatoes seasoned with green chilies and fresh cilantro make a colorful side dish to serve with tacos for an easy, streamlined supper your family is likely to request often.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1 tablespoon butter
2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup water
3/4 cup beef broth
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
2 tablespoons minced fresh cilantro

Steps:

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes. , Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 258 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 658mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

TOMATO CILANTRO SOUP



Tomato Cilantro Soup image

Provided by Julia Moskin

Categories     dinner, project, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons paprika
1 large can plum tomatoes (about 28 ounces), with juice
4 tablespoons tomato paste
2 bunches cilantro, washed and tied with kitchen twine (set aside 2 tablespoons leaves for garnish)
Salt and freshly ground black pepper
Juice of 1 or 2 limes
Cayenne
Yogurt, preferably thick Greek style, for garnish (optional)

Steps:

  • Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
  • Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

CILANTRO TOMATO RELISH



Cilantro Tomato Relish image

Make and share this Cilantro Tomato Relish recipe from Food.com.

Provided by D. Todd Miller

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs plum tomatoes, cored and roughly chopped
1/2 red bell pepper, seeded, stemmed, and minced
2 teaspoons ground cumin
1 tablespoon minced onion
salt, to taste
cayenne pepper, to taste
1 lime, juice of
2 tablespoons cilantro, chopped

Steps:

  • Combine tomatoes, bell pepper, cumin, onion, salt, cayenne pepper, and lime juice. Taste and adjust seasonings if needed.
  • Just before serving, add cilantro.

Tips:

  • Use fresh, ripe tomatoes. This will give your broth the best flavor.
  • Roast the tomatoes before adding them to the broth. This will help to concentrate their flavor and sweetness.
  • Add a variety of herbs and spices to your broth. This will give it a complex and flavorful taste.
  • Let the broth simmer for at least 30 minutes. This will allow the flavors to meld and develop.
  • Strain the broth before serving. This will remove any solids and give you a smooth, clear broth.

Conclusion:

Country-style tomato and cilantro broth is a delicious and versatile dish that can be used in a variety of recipes. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With its fresh, vibrant flavor, this broth is sure to please everyone at the table.

Related Topics