Tomato Consomme or Brodo with Tortellini

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!

Serving Suggestions

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’d rather have a starter of some focaccia or ciabatta bread and some good olive oil and balsamic vinegar.

Equipment Used

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.

• Stovetop.
• Medium (20cm or 8″) Saucepan
• Large saucepan for boiling pasta.
• Sieve or colander.
• Cheesecloth.
• 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).