Herb-Infused Vegetable Consommé
A clear, aromatic broth made with fresh herbs and vegetables, offering a light yet deeply flavorful foundation for any meal. This french-inspired soups ready in about 75 minutes pairs medium, quartered onion, medium, sliced carrot, stalk, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, quartered onion
- 1 medium, sliced carrot
- 1 stalk, sliced celery
- 1 medium, white part only, sliced leek
- 1 cup, diced tomato
- 4 cups, low-sodium vegetable broth
- 1/4 cup, chopped fresh parsley
- 1/4 cup, leaves fresh thyme
- 1 bay leaf
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1, lightly beaten egg white
Instructions
- Step 1: In a large pot, combine 1 medium quartered onion, 1 medium sliced carrot, 1 stalk sliced celery, 1 medium sliced leek (white part only), 1 cup diced tomato, and 4 cups low-sodium vegetable broth; bring to a gentle simmer over medium heat and cook uncovered for 30 minutes.
- Step 2: Add 1/4 cup chopped fresh parsley, 1/4 cup fresh thyme leaves, 1 bay leaf, 1/4 tsp salt, and 1/8 tsp black pepper to the pot; continue to simmer for 15 minutes.
- Step 3: Remove the pot from heat and let cool for 10 minutes. Carefully skim off any foam from the surface with a spoon.
- Step 4: Slowly pour 1 lightly beaten egg white into the simmering broth while stirring gently; cook for 2-3 minutes until the egg white forms a solid mass on the surface.
- Step 5: Strain the consommé through a fine-mesh sieve lined with cheesecloth into a clean bowl, discarding the solids; discard the egg white mass and herbs. Chill for at least 2 hours before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Vegetable Consommé take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Vegetable Consommé?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, quartered onion from drying out.
Can I substitute ingredients in Herb-Infused Vegetable Consommé?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Vegetable Consommé for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Vegetable Consommé?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
