Tomato consomme or brodo is a clear tomato soup, it has an intense flavour and is easy to make, I serve it with tortellini & cherry tomatoes.
The tomato broth is the star of this recipe and it does take at least 8 hours to make, but only 10 minutes of that time is active!
Tomato Brodo or Broth with Tortellini.
Whether you call this tomato consomme, broth, brodo, or bouillon it will be the most wonderfully intense and fragrantly flavoured stuff you have ever tried.
The technique of making this is extremely simple, yes it takes a while to come together, but you spend no time on it! So whilst it may look complex and fancy, it is a load less work than a classic tomato soup.
Once the consomme is done the rest of the recipe comes together in around 10 minutes and it is a wonderful way to dress up store-bought tortellini.
In many ways, this recipe is a lighter and brighter version of my simple tortellini soup.
It’s not all appearance either, the flavour is insane, and it delivers in ways that you really do not expect from its appearance.
It looks demure and elegant, which makes it perfect for showing off, but the flavour is clean, fresh and screams of the essence of tomato.
Frequently Asked Questions
Can I speed up the process?
No, do not be tempted to squeeze the tomatoes to hasten the process.
It is vitally important that you let gravity do the work because it is the only way you will get a crystal clear consomme.
Can I use homemade tortellini?
Yes, of course, I have made my own in the past, but I decided that life is way too short!
Can I use ravioli instead of tortellini?
Definitely, and if homemade pasta is your thing then ravioli is definitely a simpler way to go.
I even have a spinach and ricotta ravioli and crab pasta ravioli recipes that would be perfect in this dish.
Do I have to use food processor?
No, you could use a potato masher to mash the tomatoes if you wanted to.
You say there will be lots of leftover tomato broth, how can I store it?
The best way to store this is to freeze it, I typically stick it in an ice cube tray and then pop them out into a bag.
It makes a really nice start to dishes like my tomato risotto. I’ve even used it as a base to make a really blingy and take on a bloody mary swapping the typical Worcestershire sauce for white balsamic vinegar!
I’d consider this tomato consomme recipe a standalone meal not really requiring any sides.
Having said that my wife always insists on a side of cheesy garlic bread. To be fair I’ve known her to order it as a follow-up to a meal instead of a dessert!
I only recommend specific brands of equipment if I think they will make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Medium (20cm or 8″) Saucepan
- Large saucepan for boiling pasta.
- Sieve or colander.
- Weighing scales and or measuring cups and spoons.
- Sharp kitchen knife.
- Chopping board.
- Food processor, you could use a potato masher (see the frequently asked questions for more info).
A consomme is a crystal clear stock or broth, this tomato consomme is made by hanging overripe tomatoes and is served with tortellini, fresh cherry tomatoes and basil. It makes for the most beautiful and elegant soup recipe!
- 2kg (4½ lb) Tomatoes
- 1 Tbsp Coarse Sea Salt
- ½ Tbsp Coarsely Ground Black Pepper
- 300g Ready Made Tortellini (I like to use Spinach and Ricotta)
- 75g (½ Cup) Cherry Tomatoes
- Handful Basil Leaves
- Parmesan Shavings
- Take your tomatoes and roughly chop them and then mix with the salt and black pepper.
- Lightly blitz your tomatoes in a food processor, you do not want to puree them just break them up a little so that they are the texture of a "rough" gazpacho. You could do this with a potato masher.
- Wrap the tomatoes in a cheesecloth and place them in a mesh sieve over a pan or bowl to collect the liquid for around 8 hours. This will yield between 750ml and one litre of tomato consomme, you will only need around two-thirds of this but it freezes perfectly.
- Cut the cherry tomatoes in half.
- Gently heat around 500ml (2 Cups) of the tomato consomme in a pan, try not to boil it hard!
- Bring a pan of well-salted water to a boil (1 tablespoon of salt for every 4 litres of water) and cook the tortellini as per the instructions. This should take 3-4 minutes.
- Just before you drain the pasta add the cherry tomatoes to the tomato broth to heat through, you are not trying to cook the tomatoes just to heat them up gently.
- Drain the tortellini and add it to the tomato broth.
- Serve in a shallow bowl with fresh basil leaves and some parmesan shavings.
Amount Per Serving: Calories: 782Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 4950mgCarbohydrates: 106gFiber: 15gSugar: 29gProtein: 40g
Calorific details are provided by a third-party application and are to be used as indicative figures only.