Let me just start by saying that I have been trying to replicate this soup for YEARS now. I’ve tried different recipes, but none of them seemed to give me the taste that I wanted. I finally took little bits of things that I’ve learned through other recipes and came up with the perfect replica of my favorite tomato soup by La Madeleine.
If you’ve never heard of La Madeleine’s, it’s a french bakery and cafe. I first had their tomato soup about 7 years ago, and never looked back. It is super creamy, but at the same time really rich in flavor. Never once have I been disappointed with this dish when I go to their cafe. That is why I was super determined to figure out the best way to make it myself. If you’ve ever had their soup and you try this recipe, I promise that you won’t be disappointed.
2 (28oz) cans of diced tomatoes
12-14 fresh basil leaves
1 stick of unsalted butter
3/4 cup heavy cream
1/4 tsp cracked black pepper
salt to taste
Combine both cans of crushed tomatoes in saucepan or deep pot. Let simmer for 30 minutes over medium heat.
Add the butter and basil leaves, then puree using an immersion blender. If you don’t have an immersion blender, use a regular blender or food processor. Make sure you only do small batches of the soup at a time.
Once you’ve blended to your consistency, I like mine a little on the smooth side, then add the heavy cream, pepper and salt to taste.
I like to serve this soup with a grilled cheese sandwich. There is nothing better than dipping that sandwich into this soup. I mean, seriously, how easy is that recipe? Now that I know it’s this easy, La Madeleine may never see me again. SIKE, I’m also obsessed with their french toast. So, I’ll definitely be there during the morning hours to handle that craving.