2013 – Gluten Free Living
Tomato-Basil Soup is 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. 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. While I’ve tasted the soup before I never actually made the recipe until last week when 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.
Here I’ve 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 and bring mixture to a simmer for 30 minutes.
Meanwhile, wash basil and pat dry.
Chop up basil and set aside.
The tomatoes and juice are cooking down.
This is what the soup looked like prior to blending it in a blender. I’m not sure why I didn’t use my immersion blender. That would have been a LOT easier!
I processed the tomato soup and some of the basil in batches. 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….
I’ve added some of the fresh basil to the soup mixture so it gets blended in with the soup.
Here the first batch is blended. I think it took 4 batches in all.
Pour the batches temporarily into a large bowl. Then when all the soup has been processed in your blender put the soup mixture from the bowl 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.
Here the soup is ready to serve.
La Madeleine’s Tomato-Basil Soup recipe is SO quick and easy. You can have a batch of this soup ready to go in just over a half hour!
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)
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. Makes 8 servings.
Making a batch of this soup is a great way to use up garden tomatoes!
Tomato Basil Soup is one of my favorites and this easy recipe is also one of my favorites!
Serve the soup with homemade bread or rolls. Yummy!