Snappy Tomato Consomme

Name: Snappy Tomato Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups tomato juice; 1 1/2 cups beef bouillon; 2 T lemon juice; 2 - 5 inch pieces celery; 1 bay leaf; 1 tsp worcestershire sauce; 1/2 tsp sugar; 1/2 tsp grated lemon rind; 1/4 tsp fresh thyme; tabasco to taste; lemon slices for garnich

Eats Now Editorial Team · 284 kcal · Soups & Stews

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Snappy Tomato Consomme – a delicious recipe with tomato juice, beef bouillon, lemon juice, celery, bay leaf, worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 cups tomato juice
1 1/2 cups beef bouillon
2 T lemon juice
2 - 5 inch pieces celery
1 bay leaf
1 tsp worcestershire sauce
1/2 tsp sugar
1/2 tsp grated lemon rind
1/4 tsp fresh thyme
tabasco to taste
lemon slices for garnich

1
Combine tomato juice, bouillon, lemon juice, celery, bay leaf, worcestershire sauce, sugar, lemon rind, thyme and tabasco and bring to a boil. Reduce heat and simmer 2-3 minutes. Remove celery and bay leaf. Garnish with lemon slices

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups tomato juice, 1 1/2 cups beef bouillon, 2 T lemon juice, 2 - 5 inch pieces celery, and more.

Yes, Snappy Tomato Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
284 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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