Tomato Basil Soup, no matter the season, this soup will be the one you turn to when some one says "soups on". It is briming with rich flavors and hearty ingredients.
Today it is raining like crazy here in Northeast Texas. We experienced a dangerous drought this Summer and early Fall, so we are not complaining. Today is a perfect day for soup, and my Tomato Basil Soup is a quick and hearty tomato soup to warm you up.
My favorite place to eat Tomato Basil Soup is at a la Madeleine' Country French Cafe -- so much so that I had to find out how to make it.
I found this copycat recipe that is the closest to la Madeleine's so far.
Their Signature Tomato Basil Soupe is available at Sam's, and I must say I do buy it occasionally, but it is pretty pricy. It doesn't go very far --- so this soup is a fill in until I make it to my favorite eating place.
Tomato Basil Soup Copycat
Ingredients:
4 cups tomatoes, peeled, cored, and chopped (I used 4 cups canned whole tomatoes, crushed)
4 cups tomato juice (or a mixture of tomato juice and vegetable juice)
12-14 fresh basil leaves, finely chopped (I used1 tablespoon of basil paste -- you can find this in the fresh produce aisle with the fresh herbs)
1-1/4 cups heavy whipping cream
1/2 cup butter, sliced
1/4-1/2 teaspoon coarse black pepper
salt to taste
Directions:
Combine tomatoes and tomato juice (or tomato and vegetable juice combination) in a saucepan. Simmer 30 minutes.
Add basil leaves and puree in the food processor (or you can use a handheld blender/mixer) until smooth and thick, not watery.
Return to saucepan and add cream and butter, continually stirring over low heat until creamy smooth and all ingredients are incorporated.
Combine tomatoes and tomato juice (or tomato and vegetable juice combination) in a saucepan. Simmer 30 minutes.
Add basil leaves and puree in the food processor (or you can use a handheld blender/mixer) until smooth and thick, not watery.
Return to saucepan and add cream and butter, continually stirring over low heat until creamy smooth and all ingredients are incorporated.
Cook's Note: I like using a food processor to puree because you can better control how evenly it purees.
Slightly Adapted from Houston Press Blog
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