Recipe courtesy of Lynn Crawford

Tomato Consomme

  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 4 to 6 servings
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4 pounds tomatoes, roughly chopped

1/2 cup fresh mint leaves

2 cloves garlic, roughly chopped

1 stalk lemongrass, roughly chopped

2 scallions, 1 roughly chopped and 1 thinly sliced 

1/4 jalapeno pepper, seeded and roughly chopped 

Sea salt

Freshly ground black pepper

1/2 pint grape tomatoes, halved


  1. Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid. 
  2. Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight. 
  3. Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.

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