Step 1Place the halved tomatoes in a food processor with the chipotle and pulse until the tomatoes are finely pureed.
Step 2Line a bowl with a clean, damp cotton dish towel or a triple layer of cheesecloth. Pour the pureed tomatoes and chile into the towel. Bring up the edges of the towel around the tomatoes and tie with a piece of string to form a pouch. Discard the liquid in the bowl, which will have more sediment.
Step 3Hang the bag of tomatoes from a rack in the refrigerator or place in a colander suspended over the bowl. Let drain overnight.
Step 4The next day, there should be about 2 cups of tomato water or consomme. Strain it through a cheesecloth into a saucepan. Bring to a simmer over medium heat, 2 to 3 minutes, and skim any solids that rise to the top. Strain again. When cool, strain through a coffee filter. Chill for at least 1 hour and up to 1 day.
Step 5Blanch the cherry tomatoes in lightly salted water for a few seconds to loosen the skins. Remove the tomatoes with a slotted spoon and plunge them into an ice bath to cool. Remove the tomatoes and peel them with a small paring knife. These can be held at room temperature for a few hours before serving.
Step 6Season the consomme to taste. Place three cherry tomatoes in a soup cup and pour the consomme over.