Even though it is 100 degrees outside, sometimes a lovely bowl of tomato basil soup just hits the spot! :-) I can't go to La Madeline without ordering their tomato basil so I was thrilled to find this recipe online! And believe me, it tastes just as if the French chef at La Madeline made it! :-)
4 cups fresh tomatoes, cored, peeled, and chopped
4 cups tomato juice
12 -14 basil leaves
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Add basil leaves. Puree using an immersion blender, or in small batches in blender or food processor. Return to saucepan (if not using an immersion blender) and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
Food.com
Ooh I use this same recipe! :)
ReplyDeleteI LOVE tomato soup. And, I love that this calls for 12-14 basil leaves....YUM! Thanks for linking up!
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