A winter favorite for my family has long been LaMadeleine's Tomato Basil Soup. If you have had this soup, you know what I'm talking about. If you haven't, you have two options: visit your local LaMadeleine if you live in Texas or a handful of other southern states OR make your own. This recipes was printed in the Fort Worth Star-Telegram in 1994. I made a big batch a few years ago for the family at Thanksgiving, and it was a hit.
LaMadeleine's Tomato-Basil Soup
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LaMadeleine's Tomato-Basil Soup
Ingredients
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Directions
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Directions
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
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