La Madeleine Tomato Basil Soup is a classic soup. Perfect for a cold winter day or hearty lunch, La Madeleine is known for its tomato basil soup. This is another signature dish from the famous French restaurant and bakery. You can enjoy the flavors of the French countryside at home.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Creamy tomato basil soup that can’t be missed!
If you need an easy but tasty homemade soup, this La Madeleine tomato basil soup recipe is the best. It is the best creamy tomato basil soup you will ever have.
The soup is rich, creamy, and 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 from making this tomato basil soup.
What makes La Madeleine tomato basil soup so good?
I can not emphasize this enough: the fresh basil! The fresh basil used in this recipe is a powerhouse of flavor that sets this homemade tomato basil soup apart from the others. It is also super creamy and delicious.
You can turn this soup into its meal and walk away completely satisfied. So, please do not pass on this tomato basil soup with canned tomatoes because it is a simple soup recipe.
Why is La Madeleine’s Tomato basil soup the best?
There is something magical about tomato soup. It can make you feel cheerful even on the bleakest of days.
Maybe it’s childhood memories of the steaming bowl of tomato soup that waited for you after an afternoon playing in the snow. Perhaps it’s just the balance of flavors and the warmth that makes a bowl of tomato soup feel like a giant hug.
Whatever the reason, a good tomato soup is lovely, and this recipe makes excellent tomato soup.
Why This Is the Best Copycat Recipe for Homemade Tomato Basil Soup
Essential, honest ingredients make the best food, which is what this La Madeleine tomato basil soup recipe delivers. Nothing fancy or complicated, and the results are about as decadent a tomato soup as you ever had.
Ingredients For Tomato Basil Soup
Another great thing about this recipe is that you only need a few ingredients. Here’s the list:
- Tomatoes
- Tomato juice*
- Fresh basil leaves
- Heavy cream – heavy cream is best, it will reheat better than using whole milk.
- Unsalted butter
- Salt
- Fresh ground black pepper
*You can use half tomato juice and half chicken or vegetable stock.
Ingredient notes
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 the Kirkland brand from Costco with excellent results. One thing I don’t skip on is the use of fresh basil. Fresh basil is what makes this soup extra special.
How To make tomato basil soup
Here are the simple steps for this recipe:
- Once you have your tomatoes prepped, combine them, tomato juice, and basil leaves in a large saucepan.
- Then, boil the heat and let the mixture boil for 1-2 minutes. Then, reduce the heat and let it simmer for 30 minutes.
- After 30 minutes, add in the unsalted butter and heavy cream to the pot, meanwhile continuing to stir it together until the butter melts.
- Remove the tomato soup from the heat when the butter has completely melted.
- Now, you need to puree the soup carefully. You can do that in a few different ways: either in small batches in a blender or food processor, or you can use a handheld immersion blender and puree it right in the pot.
- After all of the soup has been pureed, please return it to the pot over medium-low heat and add salt and pepper to your liking.
- Now, just serve the creamy tomato soup with fresh basil leaves and bread for dipping, and you have a great meal.
Recipe variations
You can change this recipe up with different tomatoes and flavors:
- Use canned tomatoes instead of fresh tomatoes
- Use fire-roasted tomatoes for a roasted tomato soup.
- Add garlic or oregano.
It is entirely up to you! Whichever you choose will help develop the overall flavor profile of the soup.
Best tool to puree soups
If you have tried this soup before, you will know it is fairly smooth. For this recipe, I like to use a stick blender (also called an immersion 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 regular blender, but be careful because it 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 it may come off while blending.
How to serve tomato basil soup
You can keep it simple to serve tomato basil soup. Sprinkle on some cheese (I like cheddar or pepper jack cheese).
If you want a little crunch, try some homemade air fryer croutons or crostini or even some fresh crusty bread.
What goes with creamy tomato basil soup?
A good grilled cheese sandwich is rigid to beat, but pairing it with any sandwich makes a great lunch or an easy supper. You can also serve it with one of these:
- Cheesy Twice-Baked Potato
- Easy Beer Bread
- No Knead Bread
- Olive Garden Breadsticks
- Olive Garden Salad
- Wedge Salad
How to store leftover soup
Since this recipe contains cream, it won’t last as long in the fridge as other soups. Try to finish any leftovers within two days. To minimize spoilage, you must cool the tomato soup as quickly as possible.
- Fill a large mixing bowl halfway with ice and water. Place a smaller metal mixing bowl in the ice-water bath and let it cool.
- Pour the soup into the smaller bowl and stir until cold.
- Transfer the cold soup to an airtight container and store it in the fridge.
Can You Freeze Tomato Basil Soup?
The cream in this recipe does not freeze well, so it is probably not a good idea to freeze creamy tomato basil soup.
How to reheat tomato basil soup
Reheating in the microwave doesn’t do justice to this tomato soup, so warm on the stove if possible. Cook slowly over low heat until steaming. Stir constantly and add a little cream or stock to thin out the soup if it gets too thick.
If you must use a microwave, reheat the creamy tomato soup in 30-second increments and stir between each. Be careful not to overheat the soup.
Do you love tomato soup? Try these recipes!
Popular soup recipes
- Clam Chowder Soup Recipe
- Chili’s Baked Potato Soup
- Olive Garden Toscana Soup
- Original Taco Soup Recipe
- Panera Broccoli Cheese Soup Recipe
- Potato Soup Recipe
- Sausage and Lentil Soup
- She Crab Soup Recipe
- Southwest Soup
Check out my easy soup recipes and the best copycat restaurant recipes here on CopyKat!
La Madeleine Tomato Basil Soup
Ingredients
- 4 cups tomatoes peeled, cored, and chopped, or 4 cups canned chopped tomatoes
- 4 cups tomato juice
- 12 fresh basil leaves plus extra for garnish
- 4 ounces unsalted butter
- 1 cup heavy cream
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the tomatoes, tomato juice, and basil in a soup pot or large saucepan. Bring the mixture to a boil. Then reduce the heat and simmer for 30 minutes.
- Add the 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 use a hand-held immersion blender to puree the soup in the pot.
- Return the soup to the pot and bring to a simmer.
- Add salt and pepper to taste.
- Garnish the soup with basil leaves, and serve it with your favorite bread.
Video
Notes
- 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.
Nutrition
Tomato basil soup frequently asked questions:
For creamy or thick soups like this, you should heat them to 190 to 200 degrees Fahrenheit or 88 to 90 degrees Celcius.
According to the La Madeleine website, a bowl of creamy tomato basil soup contains 540 calories, of which 450 are fat. A cup of soup has 270 calories, of which 230 are fat.
Tomato soup is quite excellent for you, which is often why it is good for you to have while you are sick.
If you want to know in-depth details as to why it is good for you, Healthline has a great article about the 9 surprising tomato soup benefits that you will find very interesting!
Yes, based on the number of net carbs in this creamy tomato basil soup recipe, the soup is keto-friendly. It does not have added sugars or artificial sweeteners.
This soup is vegetarian but not appropriate for anyone vegan since it contains heavy cream and butter.
Technically, this creamy tomato basil soup is bisque because it has a smooth consistency and is made with heavy cream. But whatever you call it, it’s delicious.
Choosing fresh tomatoes over canned tomatoes will significantly reduce the acidity of this soup. Because canning is necessary, people choose tomatoes with high acid levels. This is especially true for any tomatoes canned at home.
You can also add baking soda to the simmering tomatoes to neutralize some of the acidity. An eighth of a teaspoon of baking soda should round off the aggressive bite without over-sweetening the soup as sugar will do.
Simmering the soup uncovered over low heat will naturally thicken the soup while sweetening and concentrating the flavors.
But, if you don’t have time for that, you can try stirring in half a tablespoon of cornstarch dissolved in a tablespoon of water four to five minutes before finishing cooking.
This homemade tomato basil soup recipe calls for using peeled tomatoes, but if you don’t mind passing the soup through a strainer before serving, you can leave the peels on.
Tomato peels are full of flavonols that some people may find unpleasant, bitter taste, but researchers have linked them to several health benefits.
It is up to you whether you peel the tomatoes for this recipe.
John Davidson
I have made this recipe and it is great…….but……..we added oregano, Spanish smoked paprika, homemade bacon bits and seared cremini mushrooms. What a great lunch partner for the kids
at school. Keep up the excellent recipes.
1Ronald
La Madeleine closely guards this recipe like it’s gold. They published a book of recipes that was sold in their restaurants but their tomato basil soup recipe was missing. The only reason to buy the book. Except not there.
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.
Henry Jason
Great flavor and so easy to make.
A Brace
I like to use canned crushed fire roasted tomato, adds another layer of flavor
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?
Stephanie
I have not personally frozen or canned this recipe. I am sorry I can’t speak from experience.
Kathy
To can this, do you hot water bath or pressure cook? For how long and how many pounds if pressured?
Stephanie
I’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
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.
Stephanie
I am glad you liked the soup. It is rich and wonderful 😉
JODIE HARRIS
I lived near East Cobb outside Atlanta then moved to Podunk nowhere small town Iowa. I sure miss this restaurant.
K
You can order it on Amazon if that helps you
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
John Davidson
Yes! We do the same thing with little additions like you. Basic recipes today we find are a little
chicken hearted on the “Kick it up a notch”. I think that most restaurants do not want to offend
anyone so they serve bland food. I don’t know when this started but we remember food being
far more robust in flavour when we were in the last quarter of the 20th century. Too many wimpy diners I guess.
Dena
I need to multiply this recipe for a large group. Any tricks or just multiply?
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!
Labellady
How many servings? The recipe says 1….???
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.
Ann
How long will this keep if stored in glass jars?mi would like to give this as a gift.
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.
Meg
Do I use 4 cups of tomato juice and 4 cups of stock or 2 cups of each? Thank you!!!
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.
Sherlyn Fisher
Did anyone ever answer the question regarding what “part vegetable stock or chicken stock “means?
Stephanie Manley
It means you can use either chicken or vegetable stock.
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!
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?
Cobaltcrazy
you can also use half n half instead of cream and it tastes the same but healthier!!
Margarita
My family and I love it. This is La Madeleine tomato soup for sure.
anthony
this recipe sounds really delicious. i will have to give it a try this weekend.
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???