A tomato broth or tomato consommé style soup.
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This Tomato Broth Soup Style is a take on the classic tomato consommé soup. It’s a clear broth that uses primarily tomatoes with a minimal amount of aromatics. Generally speaking, a consommé is a richly flavored clarified broth, that uses egg whites to remove any fat and other sediments. Some broths simplifies the method to just a dump of the ingredients into a blender, puree and strain.
This particular recipe does not take advantage of the egg whites process or the dump and go method. Therefore the broth retains the bright color of the tomatoes and tastes much richer than very clarified broth.
What method or process is best for this super delicious tomato clear soup and what type of tomatoes are used?
To begin, let’s talk about the tomatoes for this Tomato Broth Soup Style. The use of very over ripened tomatoes are usually the best. They tend to be extra sweet. Thus when coupled with aromatics the broth is very flavorful. A mixed variety of tomatoes usually produces the best flavor. When purchasing the tomatoes choose soft tomatoes.
In the event tomatoes are firm when purchased leave them on the counter for a day or refrigerated for up to a week. Moreover, grape, cherry large heirloom or vine ripened tomatoes are brilliant varieties to combine. Hence yielding an abundance of rich flavor.
Further, let’s review the egg white process in consommé soups. Egg whites main purpose is two-fold. One, it creates a “raft like” structure that floats to the top leaving the broth below. Two, the egg whites coagulate with the ingredients, firming up to create the raft. Also, this method is used for meat, poultry or seafood consommé. Usually a hole large enough to fit a ladle into it is manually created. The hole serves two purpose. First, it allows steam to escape. Second, it allows for extracting the clear broth leaving all the sediments and other ingredients behind.
Why this cooking and drip method works?
Moreover, the method or process used to make this Tomato Broth Soup Style is undeniably one of the best. Further, the process differs in two ways. One, the tomatoes are cooked with aromatics of choice. Cook the mixture long enough to marry the flavors and tomatoes begin to release its juices. Once cooked for a few minutes, the mixture is coarsely puréed. The coarseness allows the juices to drip, drip and drip naturally without pressing. This method is typically longer than rafting. To release the clearest broth, an overnight or several hours works best. Hence, this releases the broth without adding back unwanted sediments.
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Best Ever Tomato Broth | Tomato Consommé Style
An easy delicious tomato broth or soup using over ripened tomatoes. It’s vegetarian and vegan friendly.
Ingredients
- 1 1/2 pounds or up to 2 pounds very ripe tomatoes A variety of tomatoes are great – cherry, grape, heirloom, etc
- 1 – 2 tablespoon extra virgin olive oil (plus more for garnishing if desired)
- 1 shallot peeled and sliced
- 1 leek white part only. Sliced and washed thoroughly
- 1 teaspoon fresh tarragon roughly chopped
- 1 teaspoon fresh oregano roughly chopped
- 1 teaspoon fresh thyme leaves
- salt and freshly ground black pepper
- 1 tablespoon sherry vinegar or red wine vinegar.
Instructions
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In a 3 to 4 quarts pot, heat the extra virgin olive oil using medium heat.
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Saute the shallots, 1 -2 minutes until aromatic.
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Add the leeks. Saute 1 -2 minutes.
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Add in the herbs and cook 30 seconds until fragrant.
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Add in the tomatoes. Add salt and freshly ground black pepper to taste. Mix and cook 3-4 minutes until the tomatoes just starts to breakdown and release its juices.
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Turn off the stove.
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Carefully dump the hot tomato mixture into a blender. Pour in the sherry vinegar or whatever acidity ingredient you are using. Cover and coarsely puree for a few seconds. It should still have some small bits.
Note: Don't over fill the blender with the hot mixture do it in batches if necessary. Also you don't want the mixture to be pureed too fine. Little bits allows for easier extraction by dripping of the broth.
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Using a fine mesh strainer over a large enough bowl or batter jug, pour in the pureed tomato mixture.
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Allow the broth to drip naturally into the jug. Do not press the puréed tomato mixture. Cover the jug with the strainer and refrigerate overnight or for 8 to 12 hours. The broth will triple in size or more.
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Remove the tomato broth from the fridge.
Note: The actual tomato mixture can be used to make a tomato relish or simply discard. My preference is to discard since almost all the nutrients have been released in the liquid.
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Drizzle the finished broth with extra virgin olive oil if desired. Enjoy the consommé cold, warm or at room temperatue.
