Tomato Basil Soup

READY IN: 45mins
Recipe by Kanzeda

My brother created this knock-off recipe for his wife's favorite soup from a french bakery, 3 hours away from home. It's better than the real thing!

Top Review by Chris White

Picked this looking for an easy replica of Le Madeleine's tomato-basil soup. This is certainly easy, although I'll offer a few tips/comments on flavor: One - The color is awfully 'orange', kind of like a cheet-o soup. My America's Test Kitchen cookbook suggests pureeing only the solids to try and keep from whipping too much air into the darker tomato liquids (and lightening the color) Two - The tomato juice added a definite V-8 like 'zing' to the flavor, which somewhat overwhelmed the basil. I will probably add more whole tomatoes or some tomato paste next time rather then using the juice to mellow out that tomato bite a little bit. Three - Hot liquids do not act the same as cold ones in the blender! Spewing hot soup all over myself and my kitchen was not a fun experience. I would recommend pureeing only 1 cup at a time in the blender, maybe less, to reduce the risk of burns/mess. Also, WEAR AN APRON or risk getting tomato splashes all over yourself. Four - I added about a tsp of sea salt to the finished product, and cracked some pepper over it in the bowl. 'Salt and pepper to taste' would be a good final step to this one.

Ingredients Nutrition


  1. Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
  2. Add basil and simmer 5 minutes more.
  3. Puree the mixture in batches in a blender.
  4. Pour soup back into the pot, over low heat add the cream and butter until blended.

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