Best Ever Tomato Broth | Tomato Consommé Style

An easy delicious tomato broth or soup using over ripened tomatoes. It’s vegetarian and vegan friendly.

5 from 1 vote

Course: Al La Carte, Appetizer, Primo, Starter

Cuisine: American, French, Healthy, Italian, Mediterranean

Keyword: best tomato soup, spring soups, summer soups, tomatho broth, tomato consomme

Prep Time: 5

Cook Time: 8

Overnight Straining for clearer broth: 12

Total Time: 12 15

Servings: Servings

Calories: 291kcal

Author: Julietkitchen By Chef Yasmin

1 Blender
1 extra Large measuring cup or jug Large enough to hold the broth without touching the strainer
1 fine mesh strainer Large enough to fit over the jug
1 3 quarts saucepan or pot I use a Le creuset

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.

Get Recipe Ingredients

In a 3 to 4 quarts pot, heat the extra virgin olive oil using medium heat.
Saute the shallots, 1 -2 minutes until aromatic.
Add the leeks. Saute 1 -2 minutes.
Add in the herbs and cook 30 seconds until fragrant.
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.
Turn off the stove.
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.
Using a fine mesh strainer over a large enough bowl or batter jug, pour in the pureed tomato mixture.
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.
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.
Drizzle the finished broth with extra virgin olive oil if desired. Enjoy the consommé cold, warm or at room temperatue.