Vegan Tomato Consommé with Heritage Tomatoes & Basil

Vegan Tomato Consommé with Heritage Tomatoes & Basil

Looking for new ideas to use up a glut of tomatoes? Enter into the world of vegan fine dining with this surprisingly simple vegan tomato consommé recipe that packs a powerful taste.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

This elegant chilled soup makes the most out of beautifully ripe tomatoes. Fresh, clean and light, infused with the heady fragrance of basil.

This delightful tomato consommé is picturesque and elegant as well as wonderfully flavoursome.

For this recipe, we used a mixture of vine, plum, and cherry tomatoes to really embrace the different textures each can bring to the table. If you don’t have this array of veg at your disposal, just using one variety of tomatoes will work equally well.

Top tip: this strained soup can be made up to 3 days in advance and kept chilled until ready to serve.

Total Time: 30 mins

Prep Time: 30 mins

Cook Time: None

Servings: 4

Rating:  

Total Time: 30 mins

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the soup
  • 187.5 187.5 g ripe, red tomatoes
  • 0.75 0.75 large shallots, peeled and chopped
  • 0.5 0.5 tsp sea salt flakes
  • 0.5 0.5 Tbsp red wine vinegar
  • 0.5 0.5 cloves garlic, peeled
  • 0.25 0.25 small handful fresh basil
  • 0.5 0.5 tsp caster sugar
  • To serve
  • 50 50 g mixed heritage cherry tomatoes, halved
  • 0.25 0.25 small handful fresh basil
  • 1 1 Tbsp extra virgin olive oil
  • baby basil, edible flowers, or micro herbs, for decoration

Method

Before we get started you will need a muslin cloth or a tea towel, and a sieve or colander.

  1. Roughly chop the tomatoes for the soup and add them to a food processor along with all of the other ingredients.
  2. Pulse together until you have a coarse paste.
  3. Line a sieve or colander with the muslin and scrape the tomato mixture into this to drain.
  4. Place the colander and its contents over a large bowl to catch the strained consommé.
  5. Place the bowl and colander in the fridge overnight whilst the soup drips into the bowl.
  6. When ready to serve, whizz the basil with olive oil, garlic, and a pinch of sea salt in a blender until smooth and bright green.
  7. Pour the consommé into chilled bowls and decorate with tomatoes, basil, oil, and herbs or flowers. Serve immediately and enjoy!

In need of some more great lunch inspiration? Check out these easy vegan lunch ideas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it