La Madeleine Tomato Basil Soup

La Madeleine Tomato Basil Soup is deliciously creamy. The recipe was fiercely guarded, but it had been donated by La Madeleine to a charity cookbook to publish before it became so famous.

Of course, it's now been made public due to popular demand and here it is.

Tomato Basil Soup

  • 4 cups of chopped tomato - see notes at  bottom
  • 4 cups plain tomato juice
  • handful fresh basil leaves
  • 1 cup double (whipping) cream
  • 1/2 cup unsalted butter
  • black pepper
  • crusty french bread to serve

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 would make a great starter for a dinner party, a light lunch with a few crackers and some cheese or a soothing supper.

You can use fresh ripened tomatoes or canned tomatoes. It's better to use canned plum tomatoes than unripe fresh tomatoes - the very best choice is fresh, ripe, skinned tomatoes.

La Madeleine have around 60 restaurants across the States and have won awards for many of their signature dishes - this Tomato Basil Soup being one of them.

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