Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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!