Creamy Tomato Basil Soup

Growing up, the Barker household of course ate tomato soup. If I remember correctly, it was the soup in the can. The highlight of the meal however, was always the grilled cheese sandwiches that we ate with the soup. I was special of course and extremely picky: I did and do not like American cheese singles. I absolutely hate it. So, Mom would always have to make mine with using a cheese slicer on a cheddar cheese block. We even called it, “Jeremy’s Cheese” to differentiate it from the Kraft singles. I was also a fan of putting Ritz round crackers in my tomato soup.

As an adult, I don’t think I ever made tomato soup at home. We made grilled cheese sandwiches of course, but I don’t think I made any tomato soup. Then I was introduced to a French cafe in Atlanta, named la Madeleine. There I would order a Croque Monsieur sandwich (which I completely butchered trying to pronounce correctly), which is a classic French ham & cheese sandwich. For the sides I got chips and you guessed it, tomato soup. This tomato soup had a lofty name of, “Our Famous Tomato Basil Soup” on the menu. Once I tried it, I was hooked.

Of course, me being me, I immediately started a search on finding a recipe to make this for myself. Fortunately, I was able to find it fairly easily. My recipe came from Food.com and it was an excerpt from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994. She wrote, “Once a year, in January I run a column of our most requested recipes. This year, that column included the recipe for La Madeleine’s popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again…”

While this recipe is not extremely low Keto, it is low carb, totaling approximately 80 net carbs for the entire recipe and the recipe easily has eight servings in it. So 10 net carbs per serving. Of course, I like to have it with a grilled cheese and I prefer using a low carb tortilla and making a cheddar cheese quesadilla on the skillet and taking it for a dip in the creamy goodness!

Great recipe for when it is cold outside and you want something hearty.

Leave a comment below if you make this and whether you liked it or not. Also, let me know if you have been to La Madeleine before.

Creamy Tomato Basil Soup

Copy cat recipe of the famous Tomato Basil Soup from La Madeleine Cafe.

• Large pot
• Immersion Blender

• 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)
• 4-6 Basil leaves, washed fresh (original recipe called for 12-14)
• 1 cup Heavy cream
• 1/4 lb Sweet unsalted butter (this is one full stick)
• 1/2 tsp Salt (original recipe did not have an amount listed)
• 1/4 tsp cracked black pepper

1. 1. Combine tomatoes, juice/and or stock in saucepan.

2. 2. Simmer 30 minutes.

3. 3. 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 pot).

4. 4. Return to pot and add cream, butter, salt, and pepper, while stirring over low heat.

5. 5. Garnish with basil leaves and serve with your favorite grilled cheese sandwich.

Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994. She wrote, “Once a year, in January I run a column of our most requested recipes. This year, that column included the recipe for La Madeleine’s popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again…”

 

I buy the crushed tomatoes in a can and use just tomato juice, no stock.

Soup

American

This recipe is adapted from a version shared by Beverly Bundy in the Fort Worth Star-Telegram (May 20, 1994). A link to the original recipe where I found can be found here.