La Madeleine's Tomato-Basil Soup
photo by Swirling F.
- Ready In:
- 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice (or part vegetable or part chicken stock)
- 12 -14 basil leaves, washed fresh
- 1 cup heavy cream
- 1⁄4 lb sweet unsalted butter
- 1⁄4 teaspoon cracked black pepper
- lemon juice (optional)
- Combine tomatoes, juice/and or stock in saucepan.
- Simmer 30 minutes.
- Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
- Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.
- She wrote, "Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again -- ".
This is quick and easy to make and the flavour is wonderful. I used canned tomatoes and fresh basil. I would lighten it up next time by using a lighter cream or milk. Actually, we kept "testing" it as it simmered and both of us agreed that it would make quite a nice soup without the milk at all. I will make this again soon, and often.
I made this soup yesterday. After reading other reviews I added a tsp of minced garlic and onion powder and salt in when I simmered the tomatoes. I used canned whole tomatoes and fresh basil and I used 3 cups tomato juice to 1 cup veg. stock. I did opt for the lemon juice based on other reviews also. It came out really good. Not exactly like La Madeline's but pretty darn close. I think it was a little thinner than LaMadelines version. I think next time I would use another cup or two of tomatoes and I think it would thicken it up a bit. Overall very good and would certainly make again.
I've made this for years since la Madeline recipe was posted in the houston chronicle newspaper 20 yrs ago...I use half n half and it's so rich. I make it nog dairy for my mom using coconut milk and almond milk and it's very creamy this way too...no lemon juice tho. The crushed tomatoes are acidic enough and the fresh basil gives it a lot of brightness. This recipe is the closest to the real restaurants.