La Madeleine’s Tomato Basil Soup

Creamy tomato basil soup is such a classic soup. Perfect for a cold winter day, or even a hearty lunch La Madeleine is known for their tomato basil soup. This is another classic from the famous french restaurant and bakery. Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994.

bowl of soup

One of my favorite dishes at La Madeleine is their tomato basil soup. This soup can make a whole meal. I hate to say how many times I have went in here and just ordered a bowl of soup for a meal. The soup is rich and creamy, and simply packed with flavor. Fresh basil leaves add a lot of flavor to this recipe. Since many grocery stores sell fresh basil, you don’t need to let that stop you when making this tomato basil soup.

La Madeleine’s Tomato Basil Soup

La Madeleine's Tomato Basil Soup

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Soup Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 1
La Madeleine's Tomato Basil Soup

You can enjoy this classic soup anytime, anywhere now.

Ingredients

  • 4 cups (8 to 10) tomatoes, peeled, cored and chopped, or 4 cup canned whole tomatoes, crushed
  • 4 cups tomato juice and part vegetable stock or chicken stock
  • 12 to 14 washed fresh basil leaves
  • 1 cup heavy cream
  • 1/4 pound sweet, unsalted butter
  • salt to taste
  • 1/4 teaspoon cracked black pepper

Instructions

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.

Print Recipe
  • Adrienne

    Made this tonight and it was wonderful! It serves 4-6. I used a 28oz can of whole, peeled tomatoes and about 32oz of tomato juice, and it tasted just like the restaurant version! Thank you for sharing!

  • Labellady

    How many servings? The recipe says 1….???

  • Danielle

    I just finished making this, and it’s DELICIOUS! It’s so smooth and creamy. I used dried basil, since it’s what I had, but other than that I stuck to the recipe. Oh, and I used 3.5 cups of vegetable broth and 1/2 cup of tomato juice for that part.

  • Ann

    How long will this keep if stored in glass jars?mi would like to give this as a gift.

    • http://www.copykat.com Stephanie

      I think it would work best if you canned it, but if you are going to prepare it and then put it in jars, I wouldn’t do more than two or three days from when it is placed in a jar and when it is concumed.

  • Meg

    Do I use 4 cups of tomato juice and 4 cups of stock or 2 cups of each? Thank you!!!

    • Stephanie Manley

      It is a total of 4 cups of liquid. It could be 2 cups of tomato juice and then two cups of stock. Or 4 cups of tomato juice.

  • Sherlyn Fisher

    Did anyone ever answer the question regarding what “part vegetable stock or chicken stock “means?

    • Stephanie Manley

      It means you can use either chicken or vegetable stock.

  • http://www.tomatogrowingsite.com Darrell

    I have never tried tomato basil this way with the cream I mean. It sounds wonderful. Can I make this thicker with starch, I wonder?

    • Cobaltcrazy

      you can also use half n half instead of cream and it tastes the same but healthier!!

  • Margarita

    My family and I love it. This is La Madeleine tomato soup for sure.

  • http://www.howtogrowbasil.com anthony

    this recipe sounds really delicious. i will have to give it a try this weekend.

  • Alex

    I love this recipe. I’ve served this at multiple dinners and get togethers and each time it is received with many oohhss….and aahhs.. Even folks who don’t like raw tomato are usually suprised by how much the enjoy this. Thank you for sharing! I am off to make it again for tonight’s dinner party. Cheers.

    • Californiagirl

      what did you do with this where the recipe calls for…
      4 C. tomato juice and part vegetable stock or chicken stock

      I am not quite sure where it says and 1 part veg stalk or chic stock???