0 (0)

Soups, Vegetarian

Tomato Consomme

Tomato Consomme
Gary Friedman / Los Angeles Times

Tomato water may not sound like much, but it is an amazing ingredient. This intensely flavored clear liquid can be used by itself as a soup, or it can be part of a larger dish--a cooking liquid, a sauce or ... Read more

Total time: 1 hour plus 8 hours standing and 1 hour chilling | Serves 6
  • 18 to 24 very ripe Early Girl tomatoes or best available tomatoes (about 6 pounds), cored and halved
  • 1 dried chipotle chile, soaked in hot water for 30 minutes and drained
  • 6 each red, yellow and green cherry tomatoes, such as Sweet 100s, Golden Jubilee and Green Grape (or 18 of the best available cherry or pear tomatoes)
  • Salt

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.

Note: Use the leftover tomato pulp for other dishes, such as pasta sauces or stews. Dried chipotle chiles are sold at Latino markets.


The Parlour Trick
The Parlour Trick

Little Gem lettuce with dates, red onion and Gorgonzola dolce
Little Gem lettuce with dates, red onion and Gorgonz...

Grilled Nutella and pecan pound cake 'sandwiches'
Grilled Nutella and pecan pound cake 'sandwiches'

Linguine with clams, pancetta and chiles
Linguine with clams, pancetta and chiles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Potato and green garlic chowder
White bean veloute soup
Roast turkey and winter vegetable chowder
Luna Park asparagus soup