La Madeleine’s Tomato Basil Soup

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.

a bowl of tomato basil soup

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Creamy Tomato Basil Soup

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 is Easy 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 because the soup will be hot. When you need to puree the soup, do it in batches. Do not fill the blender to the top. Also, hold the top because the top may come off while blending.

Recipe Ingredients

Here’s a list of what you need:

  • Fresh or canned tomatoes
  • Tomato juice*
  • Fresh basil leaves
  • Heavy cream
  • Unsalted butter
  • Salt
  • Ground black pepper

*You can use half tomato juice and half chicken or vegetable stock.

tomato basil soup ingredients

How to Make Tomato Basil Soup

  1. Simmer tomatoes, juice, and basil in a soup pot or large saucepan for 30 minutes.
  2. Add butter and heavy cream.
  3. Cook until the butter is melted.
  4. Puree the soup in a blender or food processor. Or in the pot with an immersion blender.
  5. Bring the soup back to a simmer.
  6. Add salt and pepper to taste.
  7. Garnish the soup with basil leaves and serve it with your favorite bread.

How to Reheat 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. Be careful not to heat the soup on high because it can scorch.

It’s good to stir the soup while it is reheating. This will also help to keep it from scorching.

a bowl of homemade tomato basil soup

Do you love tomato soup? Try these recipes!

Check out more of my easy soup recipes and the best copycat restaurant recipes here on CopyKat!

a bowl of tomato basil soup

La Madeleine’s Tomato Basil Soup

Make La Madeleine's Tomato Basil soup at home with this easy copycat recipe.
5 from 3 votes
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Course: Soup
Cuisine: French
Keyword: La Madeleine Recipes, La Madeleine Tomato Basil Soup, Tomato Basil Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 477kcal


  • 4 cups tomatoes peeled, cored and chopped, or 4 cups canned chopped tomatoes
  • 4 cups tomato juice
  • 12 fresh basil leaves
  • 1 cup heavy cream
  • 4 ounces unsalted butter
  • salt to taste
  • 1/4 teaspoon fresh ground black pepper


  • Combine tomatoes, tomato juice, and basil in a soup pot or large saucepan.
  • Bring the mixture to a boil then reduce the heat and simmer it 30 minutes.
  • Add butter and heavy cream.
  • Stir and cook until the butter is melted.
  • Puree the soup in small batches in a blender or food processor. Or you can use a hand-held immersion blender to puree the soup in the pot.
  • Return the soup to the pot and bring it to a simmer.
  • Add salt and pepper to taste.
  • Garnish the soup with basil leaves and serve it with your favorite bread.



Soup Variations
You can substitute the 4 cups of tomato juice with vegetable stock, and/or chicken stock if desired. Here are my recommended variations.
  • 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.
Swapping out all of the tomato juice takes away from the tomato flavor of the soup. I typically make the soup with all tomato juice, or half tomato juice, and half chicken stock.


Calories: 477kcal | Carbohydrates: 17g | Protein: 4g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 142mg | Sodium: 57mg | Potassium: 954mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3980IU | Vitamin C: 65.4mg | Calcium: 85mg | Iron: 1.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Angie

    Looking forward to making this. I love their tomato basil soup. I would like to add that if there is a need to cut some of the acidity down a teaspoon of sugar helps.

  2. Laura

    I could can this, but my thought in making a triple batch was to freeze some. Have you frozen it before? Does that work okay?

  3. Amanda Dye

    5 stars
    I 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.

  4. Rob Cochran

    Great 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

  5. Adrienne

    Made 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!

  6. Danielle

    I 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.

    • Stephanie

      I 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.

    • Stephanie Manley

      It 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.

  7. Sherlyn Fisher

    Did anyone ever answer the question regarding what “part vegetable stock or chicken stock “means?

    • George

      It means she won’t answer the question of how much she used. Try your luck and see. Maybe it’ll taste great, maybe not.

      • Stephanie

        Oh George, I just missed the comment. I really apologize for that. I have amended the notes of the recipe to be very clear on the notes. Thank you for bringing it to my attention. I really appreciate it!

  8. Darrell

    I have never tried tomato basil this way with the cream I mean. It sounds wonderful. Can I make this thicker with starch, I wonder?

  9. Alex

    I 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

      what 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???

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