Simply Cooking 101

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The Daring Cook’s Challenge: Tomato Consomme

Tomato Consomme

I admit it, I took the easy way out this time.  As much as I love soups and really wanted to go all out, I’m preparing to travel to California to serve 40-50 people on Sunday (family, including a group from Canada who I can’t wait to see) and then another 20 the next Friday (a friend went back to school and just graduated)  so I have a lot of prep to do and just didn’t have the time to properly devote to it.  I used Jamie Oliver’s simplified version requiring only that you strain the ingredients. I so apologize to Peta who prepared such wonderful instructions and I promise I will use them soon!

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

So here’s what I did:

Tomato Consomme Printable Version


2 lbs tomatoes chopped

4 garlic cloves

1/4 cup basil leaves torn

1/2 small red onion

1/2 teaspoon salt

Chives or basil for garnish


Place all the ingredients in a bowl and blend until completely smooth with a hand or regular blender or food processor.

Processed Ingredients

line a strainer with several layers of cheesecloth and/or coffee filters. (I used both as the cheesecloth seemed like it was going to be too open.

Drain the Ingredients

Place in the refrigerator and let drain for 4-6 hours.  Discard the solids (or use them in another soup or sauce) and serve the liquid garnished with some chives, basil or other herb of your choice.

It was surprisingly flavorful and makes a great summer dish.  Thanks again to Petra for the great ideas!


14 comments on “The Daring Cook’s Challenge: Tomato Consomme

  1. Ruth H.
    September 14, 2011

    Easy way out or not, that looks amazing!! I think I am going to have to give that a try! Thank you for sharing, and have a safe trip!

  2. Rufus' Food and Spirits Guide
    September 14, 2011

    Looks restaurant perfect!

  3. Audax Artifex
    September 14, 2011

    That is the most stunning looking consommé the colour is stunning and it sounds so simple to make great work and I’m hope the celebrations go well for you. Gorgeous photo. Cheers from Audax in Sydney Australia.

  4. The Garlic press
    September 14, 2011

    I think that is the prettiest color of all the soups I’ve seen for this challenge!

  5. chef_d
    September 14, 2011

    Beautiful consomme!

  6. Wholesome Cook
    September 15, 2011

    I love the simplicity of this recipe, and the freshness of the ‘soup’ that results… Have you ever tried serving it with a toothpick kebab of dried haloumi cheese? Divine and one of my favourite amouse bouche… 🙂

  7. Shelley C
    September 15, 2011

    Beautifully done! Simple or no, you absolutely got the job done, and it looks quite lovely to boot! Great work.

  8. andy
    September 15, 2011

    your picture is amazing!!!!

  9. Monkey Queen
    September 15, 2011

    I agree with others, the color is wonderful. Great job!

  10. Jo
    September 15, 2011

    I too love the color of your consomme, and nothing wrong with an easy way to achieve it! Have a safe and wonderful trip!

  11. Peta
    September 16, 2011

    Great photos and a great idea for a quick consomme, I think it would be good with some spicy garlic prawns thrown in.

  12. Brooks at Cakewalker
    September 23, 2011

    Susan, This consomme looks delicious! I’ve got most of the ingredients coming from my garden and I’ve been longing for soup…good timing girl, and thanks for sharing the recipe. Brava!

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This entry was posted on September 14, 2011 by in Appetizers and Soups, Recipes and tagged , , , , .
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