Tomato Bouillon

When most of us be "bouillon" we think of those salty little cubes our mothers added to soup - and it's usually chicken or beef, but Tomato? I recently noticed boxes and jars of Tomato Bouillon mix appearing on the grocery shelves. But rather than all that salt and artificial flavor, I figured why not enjoy nature's bounty?!? Real bouillon is easy to make. Any flavor bouillon is a tasty and light treat and tomato is perfect on these hot summer days. 

Tomato Bouillon

Nutritional Data per serving: (makes 8)
Calories 21
Total Fat 0.1g
Cholesterol 0mg
Sodium 329mg
Total Carbohydrates 5.2g
Dietary Fiber 0.5g
Sugars 4.4g
Protein 0.9g


4 cups tomato juice
1 small bay leaf
1 stalk celery with leaves, chopped
2 Tbs fresh or 2 tsp dried basil
2 Tbs fresh or 2 tsp dried chives
1 tsp fennel seeds
Salt and freshly ground pepper to taste

Combine all ingredients except the garnishes in a saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold.

Serves 6 to 8

Cook's Notes: Garnish with Greek yogurt, sour cream, chopped fresh chives, parsley, or basil.
Served cold, it becomes the perfect delivery method for some unflavored protein!