Creamy Tomato Basil Soup

This creamy tomato basil soup recipe is very similar to the la madeliene soup.

It's simple to make with just a few ingredients.

You could use dried basil (about 2 teaspoons would be enough) instead of fresh.

You can use fresh or canned tomatoes - it's better to use canned plum tomatoes than unripe fresh ones.

I would buy them in advance and let them go ripe - when they're very red and soft - then skin them prior to cooking.

This quantity makes a very generous serving for four for lunch or eight as part of a larger meal.

Creamy Tomato Basil Soup

4 cups of either fresh ripe cored, skinned and chopped tomatoes or tinned tomatoes - chopped
4 cups plain tomato juice
handful fresh basil leaves
1 cup double (whipping) cream
1/2 cup unsalted butter
black pepper

Combine tomatoes and juice and simmer for about 30 minutes.

Allow to cool then blend with the basil leaves.

Put the mixture back into the pan with the cream and butter and re-heat until the butter and cream are incorporated.

Don't allow it to boil or it will curdle.

Season with pepper - taste and see if you need salt.

Serve into individual mugs or bowls and float a basil leaf.

It's also nice with a little swirl of cream on top.

Have lots of fresh crusty bread and butter to mop up the soup.

This is real 'comfort' food as well as great for a dinner party.

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