La Madeleine Tomato Basil Soup is 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.
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.
Homemade Tomato Basil Soup isn’t hard to make!
You can use fresh or canned tomatoes for this recipe. Both will work just fine, I like to use San Marzano tomatoes. San Marzano tomatoes are grown in Italy in volcanic soil. I have also used Kirkland brand from Costco with great results. One thing I don’t skip on is the use of fresh basil. Fresh basil is what makes this soup extra special.
Best tool to puree soup
If you have tried this soup before you will know it is a fairly smooth soup. For this recipe, I like to use a stick blender. A stick blender is easy to use, you simply immerse the blender into the soup, and puree away. You can puree this soup in a blender, but be careful the soup will be hot when you need to puree the soup, and the top may come off the top of the blender.
How to reheat the creamy tomato basil soup
This soup is best reheated slowly on the stovetop. You will not need to add extra liquid to this soup. The heavy cream in the soup makes reheating very easy. Careful not to turn the soup to too high because it can scorch.
Do you love tomato soup? Be sure to try these tomato soup recipes
La Madeleine’s Tomato Basil Soup
- 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
- 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.
Recipe Tips for the Cook
- 2 cups tomato juice and 2 cups of chicken stock - I personally think the flavor is more well rounded this way.
- 2 cups tomato juice and 2 cups of vegetable stock - perfect for when you want the soup vegetarian and not vegan.