This delicious homemade tomato consommé recipe features a rich, flavorful broth turned crystal clear. The soup is filled with noodles and veggies and can be served cold or hot depending on your preference. 

What is Consommé?

Consommé is a type of clear soup made by clarifying richly flavored stock or broth. The word consommé means “completed” in French. The process typically involves simmering the stock with a mixture of egg whites, ground meat, and mirepoix (a mix of onions, carrots, and celery), but for this recipe, we’re making a vegan version using rich and flavorful tomatoes. 

The result is a tomato-bursting, flavorful broth. Consommé can be served hot or cold (I like it cold!) and is often garnished with herbs or small vegetables. We’re adding noodles for some heartiness and giving it an Asian flair with Tamari and toasted sesame oil. I hope you love this soup as much as I do! 

Why You’ll Love This Cold Tomato Soup Recipe

So while the popular version of this homemade stock is beef consommé or chicken consommé, it’s actually just as delicious with tomatoes as our soup base. The tomatoes provide that umami rich flavor that beef stock or chicken stock offers, without the need for any animal products at all. 

Typically, making homemade broth yields a cloudy stock (or brown stock) filled with the fat and impurities from your ingredients. Today, however, we’re using a clarification process that yields a crystal clear liquid that you’d never know comes from tomatoes (it’s that clear!).

It has a deep, savory flavor and is a delicious foundation for added veggies and noodles, and while it can be served hot or cold, today I’m focusing on serving it cold. Now let’s make this flavorful soup! 

Ingredient Notes

The key to this recipe is all about the method. You can find the exact ingredient amounts and equipment needed in the recipe card below, but here’s a brief overview. 

• Tomatoes: Our main ingredient, the star of the show. You can use a mix of tomatoes here. 
• extra virgin olive oil
• shallots
• garlic
• leeks
• salt
• tamari
• toasted sesame oil
• cooked noodles
• garnish: Radish, scallions, and cherry tomatoes
• equipment: High-speed blender, cheese cloth, colander, and mixing bowl. 

Step-by-Step Instructions

1. ​​In a saucepan over medium heat, add the olive oil, and once hot, add the leeks. Sauté for 2-3 minutes until tender and fragrant, then add the shallot and sauté for another 1-2 minutes. Add the garlic and cook for 1 minute or until tender, then remove from heat. Transfer the contents of the pan into the blender and set aside.
2. Slice your tomatoes into chunks (I like to quarter them), making sure to remove stems. Add to the blender along with salt and blend until completely broken down. 
3. Line a steamer basket or colander with a few layers of cheesecloth (if you’re using a looser cheesecloth, don’t be afraid to triple or quadruple layer the cheesecloth, you’re aiming for a slow drip). Place the lined basket or colander over a larger bowl that sits on top without dipping down too much into it. You want to make sure that what drips out does not touch the bottom of the basket or colander.
4. Pour the contents of the blender into the lined basket or colander and allow to slowly drip into the bowl. Place the bowl into the fridge to allow it to drip overnight or for about 12 hours. Do not squeeze or press the mixture down–the key to a clear broth is allowing it to drip.
5. When ready to serve, divide your clear broth into two bowls. Season with a touch of tamari, to taste and add cooked noodles into each bowl. Garnish with sliced cherry tomatoes, scallions, radish, and a handful of ice cubes. Finish with a few drops of toasted sesame oil and enjoy.

Serving Tips

When ready to serve, divide your clear broth into two bowls. Season with a touch of tamari, to taste and add cooked noodles into each bowl. Garnish with sliced cherry tomatoes, scallions, radish, and a handful of ice cubes. Finish with a few drops of toasted sesame oil and enjoy.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. Serve cold or warm it up if you desire to serve it hot. Either work beautifully! 

More Vegan Soup Recipes

Simple Vegan Minestrone Soup

Vegan Chicken Noodle Soup

Easy Chickpea Soup Recipe

Easy Gluten-Free Ramen Recipe

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

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