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Tomato Basil Soup

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It is cold here and the kids are home on break so this is a perfect lunch. Actually this soup is the best — great for company too!

In Texas there is a wonderful restaurant, La Madeleine,  that serves the most delicious Tomato Basil Soup. La Madeleine would not reveal the recipe for it’s soup, however  the recipe was out there.   Apparently the company allowed it to be published in a charity cookbook early  on, before it became a favorite of everyone. Then one day the recipe appeared in a press kit for La Madeleine’s 15th birthday. This recipe was published in the Dallas Morning News and my sweet aunt forwarded it to me.  This recipe isn’t quite as chunky or as rich as La Madeleine’s but it is still soooo good.

La Madeleine Tomato-Basil Soup

Ingredients

4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 – 14 washed fresh basil leaves, plus additional for garnish, chopped
1 cup whipping cream
1/2 cup sweet, unsalted butter, softened
Salt to taste
1/4 teaspoon cracked black pepper
Crusty bread (optional)

Directions

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. Makes 8 servings.

Per serving: Cal 237  Fat 22g  Fiber 1g  Chol. 67 mg  Sodium 165 mg  Carbs 10g  Calcium 45g

Recipe by: La Madeleine French Bakery & Cafe, Dallas TX

Notes: When I don’t have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the the heavy cream and cut back on the butter.  It is still yummy, but the real thing is divine!

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