Return to Content

Tomato Consommé

Tomato Consommé
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes about 6 cups.

An excellent appetizer -- not as fussy to prepare as it appears. Could also be garnished with a little yogurt or sour cream.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups chopped ripe tomatoes, or 2 cups canned
  • 1/2 cup sherry
  • 1 medium onion, sliced
  • 1 sliver of garlic
  • 1 celery knob
  • 1 carrot, sliced
  • 1 tablespoon butter
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 cups beef stock
  • 1/2 cup orange juice
  • 1 cup tomato juice
  • 1/2 cup Madeira (optional)
  • Lemon rind, shredded


Combine tomatoes, sherry, onion, garlic, celery, carrot, butter, sugar, salt, and bay leaf in heavy saucepan; cover and simmer for 35 minutes. Rub the mixture through a sieve and add beef stock, orange juice, and tomato juice. Simmer 30 minutes. Strain through cheesecloth and add Madeira if desired. Serve soup either hot or cold with a few shreds of lemon rind floating on top.
Updated Thursday, December 6th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111