tomato basil soup

Who needs La Madeleine when you can make your own tomato basil soup at home? Just kidding, I’ll probably still order it every time I go. And gobble down the free bread while I’m at it. This soup was actually much easier to make than I thought it’d be.


  • 4 tomatoes – peeled, seeded, and diced*
  • 4 cups of tomato juice*
  • 18-24 leaves of basil (depending on how much you like basil)
  • 1 cup whipping cream
  • 1/3 cup butter
  • salt & pepper

*ok, I admit…I cheated a lot and bought canned whole tomatoes already soaked in tomato juice. gasp!

Simmer tomatoes and juice in a pot over medium heat for 25 minutes. Pour the mixture into a blender. Add the basil leaves and puree. Return the puree to the original pot over medium heat and stir in the heavy cream and butter. Season with S&P and stir until the butter is melted. Try not to let the soup boil after the cream and butter have been added. And that’s it!

La Madeleine’s got nothing on this soup…


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