Who doesn’t swoon over a warm bowl of Tomato Basil Soup and a warm loaf of homemade bread? Especially on a cold, breezy day. Well, my son’s favorite soup is this one. Always has been. When I lived in Texas there was this amazingly quaint Bistro call LaMadeleine’s. They served a very similar soup which was my favorite. I never got anything else (besides dessert of course). It was especially nice having this soup with a friend. This is my own rendition of that wonderful memory. Hope you enjoy it on a nice cool day this fall.
Place your crushed tomatoes in a saucepan and simmer for 30 – 40 minutes.
I have a TON of fresh basil growing in my herb garden so I was thrilled I remembered this recipe.
Grab about 14-18 leaves. OOOHHH the smell is amazing.
Once the tomatoes have simmered blend/puree the tomatoes with the fresh basil in small batches and return to the saucepan and add the following:
Heavy Cream – makes the soup amazingly creamy.
Butter (…don’t freak out. I used two sticks because I doubled this recipe…I have hungry college kids with friends.)
A little sugar, salt and pepper to taste. I start with about 1t. Salt and 1/4t. Pepper. Taste. Add more if needed.
Stir and heat thoroughly and serve with a slice of homemade bread. I also, in a pinch, grab a loaf of french bread at the grocery store if I’m short on time. As long as there is bread life is good.
I store my leftover soup in a Mason Jar in the refrigerator. It doesn’t last long. It’s just that good.