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La Madeleine’s Tomato Basil Soup

March 27, 2009
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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

La Madeleine’s Tomato Basil Soup

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

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  • 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.

  • http://www.howtogrowbasil.com anthony

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

  • Margarita

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

  • 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!!

  • 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???

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