Fresh Tomato Consomme

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/11/21
Tomato Consomme Recipe

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Prep: 10 mins
Cook: 15 mins
Time to Strain: 20 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
42 Calories
0g Fat
8g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 42
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 3g
Vitamin C 21mg 107%
Calcium 24mg 2%
Iron 1mg 3%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomato consommé is more than just a soup, it is a clear broth bursting with flavors from the sweet, summer tomatoes and herbs.
You will first need to make the tomato sauce then follow the instructions for clarifying. You will be amazed at the taste. Yes, the recipe takes some doing, but the effort is worth it for the results.

Ingredients

  • 4 cups water

  • 1 recipe tomato sauce

  • 9 ounces tomatoes (fresh, ripe, chopped)

  • 6 leaves basil

  • 3 large egg whites

  • 1 teaspoon sugar

  • 2 fresh tomatoes, peeled, deseeded and diced, for garnish

  • Basil leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Start by adding water to tomato sauce and giving it a good stir.

  3. In a food processor, blend tomatoes with basil leaves. Add egg whites and sugar and blend again until all ingredients are well mixed.

  4. Pour into sauce and water mixture. Stir well.

  5. Place into a large pan and bring to boil, whisking constantly. Simmer soup gently for 15 minutes, gradually egg whites will rise to the surface and start to form a crust. Do not disturb this: it is going to act as a filter in order to clarify the soup.

  6. Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water. Gently ladle crust evenly into sieve. Then, slowly ladle liquid, a ladle at a time over crust. allow time for liquid to pass through crust and sieve before adding any more. Do not push sauce through!

  7. Return clear liquid to pan and reheat to hot, but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor.

  8. If not serving immediately, cool soup and refrigerate until required.

  9. Reheat soup to hot but not boiling, and divide between six hot soup bowls. Garnish with basil, if using.

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