La Madeleine's Tomato-Basil Soup
Scrumptious La Madeleine's Bakery and Cafe copycat recipe for Tomato-Basil Soup. This easy 30 minute recipe is perfect comfort food for lunch or dinner during fall and winter months. Gluten free.
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
NOTE: When processing the soup in your blender take extra care to not overfill the blender or the lid will blow off splashing soup everywhere!
NOTE: When processing the soup in the blender take extra care not to burn yourself the mixture is very hot. Using an emersion blender is quicker and easier!
LaMadeleine's recipe supplied by Dallas Morning News.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 244kcalCarbohydrates: 11gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 64mgSodium: 313mgPotassium: 539mgFiber: 2gSugar: 8gVitamin A: 1512IUVitamin C: 34mgCalcium: 74mgIron: 2mg
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