La Madeleine Basil Tomato Soup Recipe
This La Madeleine Basil Tomato Soup Recipe is rich, creamy and full of fresh flavors
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 large ripe tomatoes chopped
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves
- 1 teaspoon sugar optional, to balance acidity
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Heat Olive Oil
- In a large pot, heat olive oil over medium heat. Ensure oil is warm before adding onions.
Cook Onion
- Add chopped onion. Sauté 5 minutes until soft and translucent, stirring occasionally to prevent burning.
Add Garlic
- Add minced garlic to the onions. Cook for 1 minute until fragrant but not brown.
Add Tomatoes
- Add chopped tomatoes to the pot. Stir well to combine with onions and garlic.
Add Broth
- Pour in vegetable or chicken broth. Stir and bring the mixture to a gentle boil.
Simmer
- Reduce heat and simmer for 15–20 minutes. Tomatoes should become soft and break down.
Blend Soup
- Use a blender or immersion blender to puree the soup until smooth and creamy.
Add Cream
- Pour in heavy cream. Stir gently to combine. Heat until just warm, not boiling.
Add Basil
- Add fresh basil leaves. Stir to release flavor. Taste and adjust salt, pepper or sugar as needed.
Plate Soup
- Ladle soup into bowls. Ensure smooth, creamy consistency for perfect serving.
Garnish
- Top with fresh basil leaves or a drizzle of olive oil for a beautiful presentation.
Serve
- Serve warm with bread, croutons or a simple sandwich for a comforting meal.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- For a richer soup, substitute half-and-half for cream.
- Roast tomatoes and garlic for a smoky flavor before blending.
- Add red pepper flakes for a subtle spicy kick.
- Use an immersion blender for easy blending directly in the pot.
- For a vegan option, replace cream with coconut milk or cashew cream.
- Garnish with Parmesan cheese for added flavor.