icon Tomato Basil Soup
from La Madeleine deli and bakery


  • 4 cups tomatoes, peeled, cored and chopped
  • 4 cups unsalted tomato juice (or part vegetable or part chicken stock)
  • 12-14 fresh basil leaves, washed
  • 1 cup heavy cream
  • 1/4 lb sweet unsalted butter , softened
  • 1/4 tsp cracked black pepper
  • Salt, to taste
  • Lemon juice (optional)


  1. Combine tomatoes, tomato juice and/or stock in a saucepan.
  2. Simmer for 30 minutes over medium low heat.
  3. Cool slightly. Place in a blender or food processor in batches, add basil and process to purée.
  4. Return mixture to saucepan. Add butter and cream, while stirring over low heat until butter and cream are incorporated. Stir in salt and pepper before serving.
  5. Garnish with basil leaves and serve with your favorite bread.

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Last updated: January 25, 2011