My favorite soup EVER is the Tomato Basil Soup from La Madeleine Cafe. It is SO delicious. Have you had it? Well, when we moved away from Houston, Tx, we moved away from my favorite soup. 🙁 So I found a recipe inspired by La Madeleine’s soup and tried it out. My first attempt took me hours and I ended up with hot tomato soup all over me, my walls, and my ceiling. That’s right. RED SOUP ON THE CELING. After I cleaned myself up, I told myself I will NEVER make this again! Ever. Then we ate it. It was THE BEST! At this point I realized I had to find a cleaner, more time friendly way to do this. After a few batches of experimenting, I came up with this recipe… and BTW, it is JUST AS GOOD as the first attempt 🙂 So this is what I do now…
4 cups of crushed tomatoes
(28 oz & 14 oz can)
4 cups of tomato juice
Fresh basil leaves
1 cup heavy cream
1/4 cup butter
salt & pepper to taste
a dash of lemon juice
Simmer crushed tomatoes and tomato juice over medium heat for 30 minutes.
Puree the soup, adding in 14 basil leaves.
* to keep from getting soup on your ceiling :/ blend in small batches at a time, make sure the lid of the blender is on good, and hold it down with a towel under your hand while you blend.
Add heavy cream, butter, salt, pepper and lemon.
Heat, but don’t boil!
I toasted up some Ezekiel bread from Food For Life to go with the soup. So Good 🙂
Absolutely a keeper!