Slow-Simmered Tomato Consommé with Fresh Basil

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A clear, deeply flavorful broth made by carefully straining and reducing tomatoes to highlight their natural sweetness. This Italian-inspired soup recipe, ready in about 85 minutes, pairs ripe tomatoes, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 2, 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

• 2 cups ripe tomatoes
• 1/4 cup yellow onion
• 1/4 cup carrot
• 1/4 cup celery stalk
• 2 tbsp fresh basil
• 1 cup vegetable broth
• 1 tsp white wine vinegar

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Chop tomatoes, onion, carrot, and celery into 1/4-inch pieces and place in a saucepan with 1 cup vegetable broth.
2. Step 2: Bring to a gentle simmer over medium-low heat, then reduce heat to low and cover. Simmer for 45 minutes until vegetables are very soft and flavors meld.
3. Step 3: Strain the mixture through a fine-mesh sieve into a clean bowl, pressing with a spoon to extract all liquid while discarding solids.
4. Step 4: Return strained liquid to the same saucepan and simmer uncovered for 20 minutes until reduced by half and the broth has a light golden hue.
5. Step 5: Stir in 2 tbsp chopped fresh basil and 1 tsp white wine vinegar, then taste and adjust seasoning with a pinch of salt if needed.