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This is an attempt to recreate the Tomato Basil Soup from La Madeleine restaurants, but lighten it up. It's great served with a fresh, crusty french loaf or sourdough.


  • 4 c Tomatoes (8-10) -- peeled, cored and chopped
  • or
  • 4 c Canned whole crushed tomatoes (a 28 oz & 14 oz can)
  • 4 c Tomato Juice
  • 12 Fresh basil (leaves)
  • 1/2 c Heavy cream
  • 1/2 c Milk
  • 1/4 c Sweet unsalted butter
  • Salt to taste


  • Combine tomatoes, juice and basil in saucepan. Simmer 30 minutes. Puree in small batches, in blender or food processor.
  • Return to saucepan and add cream and butter, while stirring, over low heat. Serve with your favorite bread.

Categories: Soup  Soup  Stove  Vegetable 
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