One of my very favorite soups has always been La Madeleine’s tomato basil soup. This recipe is the closest replica of the soup we’ve ever tasted – we discovered it after modifying a tomato sauce recipe a friend introduced us to. We love it, and I hope you’ll enjoy it as much as we do.
- 4 tablespoons butter
- 1 1/2 cups carrot, chopped
- 1 medium onion, diced
- 1 28-oz. can crushed tomatoes
- 1 28-oz. can tomato sauce
- 1 small can tomato paste
- Fresh basil, chopped (we use about 14 leaves, but adjust according to your taste)
- 1 small carton of cream or half-and-half
- salt/pepper to taste
- Melt the butter in a medium saucepan.
- Add the carrots and onion, and saute until they are translucent (keep stirring them so they don’t get very brown).
- Add the tomatoes, basil, and salt/pepper and stir. Cover and simmer on low heat at least 20 minutes (but you could let this go all afternoon), stirring occasionally.
- VERY carefully blend the sauce with an immersion blender until smooth. I used a blender the first time but quickly discovered how much easier it was with an immersion blender – clean up was a cinch! Use whatever you have on hand, though. Either one will get you to the same end result. If you’re using a blender, you might want to let the soup cool a bit first.
- Enjoy! Serve with freshly-grated Parmesan and a crusty loaf of French bread. Yum!