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
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.