Velvet Vegetable Consommé with Fresh Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A perfectly clarified broth made by gently simmering vegetables with egg whites, resulting in a luminous, clean-tasting soup that highlights fresh herb flavors without heaviness. This french-inspired soups ready in about 100 minutes pairs low-sodium beef broth, low-sodium chicken stock, medium, diced carrot 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

• 4 cups low-sodium beef broth
• 2 cups low-sodium chicken stock
• 1 medium, diced carrot
• 2 stalks, diced celery
• 1 medium, diced yellow onion
• 1/4 cup, chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large egg whites
• 1, diced medium tomato

Instructions

1. Step 1: In a large saucepan, combine 4 cups low-sodium beef broth, 2 cups low-sodium chicken stock, 1 diced medium carrot, 2 diced celery stalks, 1 diced medium yellow onion, 1/4 cup chopped parsley, 1 teaspoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cover partially and simmer for 1 hour.
2. Step 2: In a small bowl, whisk 4 large egg whites until frothy. Slowly pour the egg whites into the simmering broth while stirring gently. Increase heat to medium and bring to a bare simmer (bubbles just breaking the surface), then reduce heat to low and simmer for 20 minutes without stirring to form a raft that traps impurities.
3. Step 3: Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl, discarding the solids. Return the clear broth to the saucepan and reheat gently over low heat. Taste and adjust seasoning with additional salt and pepper if needed.