Ingredients for Copycat La Madeline's Tomato Basil Soup
- 28 ounces (794g) canned crushed tomatoes
- 15 ounces (425ml) tomato juice
- 2 cups (10g) fresh basil leaves
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- salt, to taste
- freshly ground black pepper, to taste
- 4 cups (946ml) vegetable broth
- extra basil (for garnish, optional)
- a swirl of cream (for garnish, optional)
- a drizzle of olive oil (for garnish, optional)
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How to Make Copycat La Madeline's Tomato Basil Soup
- In a large saucepan, combine 28 ounces (794g) canned crushed tomatoes, 15 ounces (425ml) tomato juice, and 4 cups (946ml) vegetable broth. Bring to a simmer over medium heat and cook for 30 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender). Add 2 cups (10g) fresh basil leaves and blend until completely smooth. If using a regular blender, work in batches for safety.
- For an extra-smooth texture, strain the soup through a fine-mesh sieve back into the saucepan.
- Return the pureed soup to the saucepan over low heat.
- Stir in 1 cup (240ml) heavy cream and 2 tablespoons (30g) unsalted butter until the butter is melted and the soup is heated through. Do not boil.
- Season to taste with salt and freshly ground black pepper. Serve hot and garnish with extra basil, a swirl of cream, or a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
38g
Fat
86g
Carbs
4g
