Creamy tomato basil soup is such a classic soup. Perfect for a cold winter day, or even a hearty lunch La Madeleine is known for their tomato basil soup. This is another classic from the famous French restaurant and bakery. Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994.
One of my favorite dishes at La Madeleine is their tomato basil soup. This soup can make a whole meal. I hate to say how many times I have gone in here and just ordered a bowl of soup for a meal. The soup is rich and creamy and simply packed with flavor. Fresh basil leaves add a lot of flavor to this recipe. Since many grocery stores sell fresh basil, you don’t need to let that stop you when making this tomato basil soup.
Do you love tomato soup? Be sure to try these tomato soup recipes
4 B’s Old Fashioned Cream of Tomato Soup
Sweet Tomatoes Tomato and Onion Soup
Quick and Easy Tomato Soup
La Madeleine’s Tomato Basil Soup
Ingredients
- 4 cups tomatoes peeled, cored and chopped, or 4 cup canned whole tomatoes, crushed
- 4 cups tomato juice and part vegetable stock or chicken stock
- 12 washed fresh basil leaves
- 1 cup heavy cream
- 4 ounces unsalted butter
- salt to taste
- 1/4 teaspoon cracked black pepper
Instructions
- Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.
Kathy says
August 29, 2017 at 4:42 pmTo can this, do you hot water bath or pressure cook? For how long and how many pounds if pressured?
Stephanie says
September 2, 2017 at 1:56 pmI’ll be honest with you, I don’t know. I think a hot water bath would be a bad idea, I would treat this more as a meat when pressure canning.
Amanda Dye says
December 2, 2016 at 6:34 pmI remember when the first La Madeleine opened in metro Atlanta. This was the first thing I ordered that day. Returned many times b/c I loved it so much. I’ve missed it in the past few years since moving to MN. Thanks for this recipe – it turned out perfect and exactly as I remember it.
Stephanie says
December 4, 2016 at 8:15 pmI am glad you liked the soup. It is rich and wonderful 😉
JODIE HARRIS says
November 11, 2018 at 1:44 pmI lived near East Cobb outside Atlanta then moved to Podunk nowhere small town Iowa. I sure miss this restaurant.
K says
April 17, 2019 at 12:21 pmYou can order it on Amazon if that helps you
Rob Cochran says
November 14, 2016 at 1:40 pmGreat recipe, a bit bland.
I kicked it up a notch by 1.) adding 4 tablespoons of fresh garlic. 2.) 2 tablespoons of olive oil 3.) Double the basil 4.) 8 strips of bacon, 5.) Broil for 40 minutes the canned tomatoes, basil, garlic, olive oil. with bacon on top. 5.) Subbing half of the tomato juice add with V-8 Spicy. 6.) Blender every thing until just this side of smooth. 7.) Put every all in large pot with 1/2 lb butter and 2 cups cream. 8.) Heat at medium for 20 minute as it turns golden orange.
Drop dead good, think you’ll find it closer to La Madeleine’s
Dena says
May 1, 2016 at 8:29 amI need to multiply this recipe for a large group. Any tricks or just multiply?
Adrienne says
April 7, 2014 at 7:40 pmMade this tonight and it was wonderful! It serves 4-6. I used a 28oz can of whole, peeled tomatoes and about 32oz of tomato juice, and it tasted just like the restaurant version! Thank you for sharing!
Labellady says
February 16, 2014 at 5:51 amHow many servings? The recipe says 1….???
Danielle says
December 22, 2013 at 2:08 amI just finished making this, and it’s DELICIOUS! It’s so smooth and creamy. I used dried basil, since it’s what I had, but other than that I stuck to the recipe. Oh, and I used 3.5 cups of vegetable broth and 1/2 cup of tomato juice for that part.
Ann says
December 18, 2013 at 12:12 pmHow long will this keep if stored in glass jars?mi would like to give this as a gift.
Stephanie says
December 18, 2013 at 7:44 pmI think it would work best if you canned it, but if you are going to prepare it and then put it in jars, I wouldn’t do more than two or three days from when it is placed in a jar and when it is concumed.
Meg says
October 13, 2012 at 3:04 pmDo I use 4 cups of tomato juice and 4 cups of stock or 2 cups of each? Thank you!!!
Stephanie Manley says
October 13, 2012 at 5:34 pmIt is a total of 4 cups of liquid. It could be 2 cups of tomato juice and then two cups of stock. Or 4 cups of tomato juice.
Sherlyn Fisher says
June 16, 2012 at 8:27 pmDid anyone ever answer the question regarding what “part vegetable stock or chicken stock “means?
Stephanie Manley says
June 20, 2012 at 2:14 amIt means you can use either chicken or vegetable stock.
Darrell says
January 6, 2011 at 10:35 amI have never tried tomato basil this way with the cream I mean. It sounds wonderful. Can I make this thicker with starch, I wonder?
Cobaltcrazy says
September 12, 2011 at 11:58 pmyou can also use half n half instead of cream and it tastes the same but healthier!!
Margarita says
November 9, 2010 at 1:28 pmMy family and I love it. This is La Madeleine tomato soup for sure.
anthony says
August 13, 2010 at 12:22 pmthis recipe sounds really delicious. i will have to give it a try this weekend.
Alex says
November 28, 2009 at 1:03 pmI love this recipe. I’ve served this at multiple dinners and get togethers and each time it is received with many oohhss….and aahhs.. Even folks who don’t like raw tomato are usually suprised by how much the enjoy this. Thank you for sharing! I am off to make it again for tonight’s dinner party. Cheers.
Californiagirl says
February 6, 2012 at 10:44 pmwhat did you do with this where the recipe calls for…
4 C. tomato juice and part vegetable stock or chicken stock
I am not quite sure where it says and 1 part veg stalk or chic stock???