La Madeleine’s Tomato-Basil Soup
2013 – Gluten Free Living
La Madeleine’s Tomato-Basil Soup is such a terrific soup recipe. It’s one of my favorite soups since tomatoes are my favorite veggie! I love the creamy taste due to using real whipping cream. Plus, I enjoy the taste of fresh basil in anything. La Madeleine’s Tomato-Basil Soup recipe is SO easy, too. It only requires a handful of ingredients and the processes to make the soup aren’t very difficult.
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In about a half hour’s time you can have a marvelous tasting soup that’s great for lunch or dinner. I served mine with Cracked Wheat Bread which made it very satisfying and filling, although any kind of bread, especially French bread, also work very well with this recipe.
Several years ago The Dallas Morning News acquired and printed a copy of La Madeleine’s Tomato-Basil Soup recipe. I cut out the recipe and taped it into one of my huge five-inch three-ring binders filled with recipes. I’ve tasted the soup before, but I never actually made the recipe until last week. I made up a batch for some friends going through some physically challenging times. It was wonderful!
I would recommend that you don’t try to substitute dried basil for the fresh basil in the recipe. Use fresh basil–it makes a tremendous difference in taste. It is so superior in every way. The only place I’ve adapted the recipe is to give you the exact measurements of salt and pepper rather than leaving those up “to taste” as the original recipe does.
If you’ve been wanting to make La Madeleine’s Tomato-Basil Soup recipe for your family then here’s the great recipe. You won’t be the least disappointed. I didn’t even bother seeding the tomatoes and the recipe still came out tasting delightful. La Madeleine’s Tomato-Basil Soup recipe is healthy, low calorie, and gluten free.
La Madeleine’s Tomato-Basil Soup is a wonderfully satisfying soup for lunches or dinner menus.
I served the soup with Cracked Wheat Bread.
You can see this is still hot off the burner because of all the bubbles in it!
Here’s what I did.
Chop tomatoes and put in large stock pot. I used Roma tomatoes. The recipe calls for the tomatoes to be seeded but I didn’t bother with that.
Add tomato juice. Stir to combine.
Bring mixture to a simmer for 30 minutes.
Meanwhile, wash basil and pat dry. Chop up basil and set aside.
Here the tomatoes have simmered about 30 minutes.
Process the tomato soup in batches. Or use an immersion blender. Be careful. The soup is very hot, so try not to over-fill the blender or the lid will blow off and you will have soup everywhere! Even with holding down the lid the pressure is really strong….so a word to the wise….use small batches and be careful!
Add in basil to the tomato batches and puree.
Continue processing until all the tomatoes and basil have been processed. Pour the batches temporarily into a large bowl.
Put the pureed soup mixture back into the stock pot and back onto the stove over a low heat.
Add unsalted butter. I never use salted butter in a recipe.
Add heavy whipping cream.
Add cracked black pepper. I added about 1/4 teaspoon. Add more if you like. I added 1/2 tsp. kosher salt.
Heat through and stir to combine.
La Madeleine’s Tomato-Basil Soup recipe is SO quick and easy. You can have a batch of this soup ready to go in about 45 minutes.
La Madeleine’s Tomato-Basil Soup is also economical. The heavy cream is the most expensive ingredient.
Here’s the recipe.
LA MADELEINE TOMATO-BASIL SOUP
(La Madeleine’s recipe acquired and printed by the Dallas Morning News and adapted very slightly)
La Madeleine's Tomato-Basil Soup
Equipment
- 1 large stock pot
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- 1 soup ladle
- measuring cups
- measuring spoons
- 1 immersion blender or regular blender or food processor
Ingredients
- 4 cups tomatoes peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed (about 8-10 medium-size)
- 4 cups tomato juice
- 12 to 14 fresh basil leaves chopped
- 1 cup whipping cream
- 1/2 cup sweet unsalted butter softened
- 1/4 tsp. Cracked black pepper
- 1/2 tsp. sea salt or kosher salt, or to taste
Instructions
- Combine tomatoes and juice in saucepan.
- Simmer for 30 minutes over medium-low heat.
- Cool slightly, then place in a blender or food processor.
- Add basil and process to puree; this will have to be done in batches.
- Return mixture to saucepan.
- Add cream and butter.
- Stir over low heat until butter and cream are incorporated.
- Stir in salt and pepper before serving.
- Garnish with more fresh basil and serve with fresh, crusty bread.
Notes
LaMadeleine's recipe supplied by Dallas Morning News.
© Can’t Stay Out of the Kitchen
Nutrition
- 4 cups tomatoes (about 8-10 medium-size) peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice
- 12 to 14 fresh basil leaves, chopped, plus additional for garnish
- 1 cup whipping cream
- ½ cup sweet unsalted butter, softened
- ¼ tsp. cracked black pepper
- ½ tsp. kosher salt, or to taste
- Combine tomatoes and juice in saucepan.
- Simmer for 30 minutes over medium-low heat.
- Cool slightly, then place in a blender or food processor.
- Add basil and process to puree; this will have to be done in batches.
- Return mixture to saucepan.
- Add cream and butter.
- Stir over low heat until butter and cream are incorporated.
- Stir in salt and pepper before serving.
- Garnish with more fresh basil and serve with fresh, crusty bread.
Making a batch of this soup is a great way to use up garden tomatoes!
Tomato Basil Soup is one of my favorite things to eat and this easy recipe is also one of my favorites!
Serve the soup with homemade bread or rolls. Yummy!
You may also enjoy these delicious recipes!
Vegan Roasted Tomato Basil Soup
La Madeleine’s Tomato-Basil Soup
Equipment
- 1 large stock pot
- 1 sharp knife to cut vegetables
- 1 wooden spoon
- 1 soup ladle
- measuring cups
- measuring spoons
- 1 immersion blender or regular blender or food processor
Ingredients
- 4 cups tomatoes peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed (about 8-10 medium-size)
- 4 cups tomato juice
- 12 to 14 fresh basil leaves chopped
- 1 cup whipping cream
- 1/2 cup sweet unsalted butter softened
- 1/4 tsp. Cracked black pepper
- 1/2 tsp. sea salt or kosher salt, or to taste
Instructions
- Combine tomatoes and juice in saucepan.
- Simmer for 30 minutes over medium-low heat.
- Cool slightly, then place in a blender or food processor.
- Add basil and process to puree; this will have to be done in batches.
- Return mixture to saucepan.
- Add cream and butter.
- Stir over low heat until butter and cream are incorporated.
- Stir in salt and pepper before serving.
- Garnish with more fresh basil and serve with fresh, crusty bread.