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La Madeleine Tomato Basil Soup

La Madeleine Tomato Basil Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup loosely packed fresh basil leaves, torn
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of sugar

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  2. Add the tomato paste and cook, stirring, for 1 minute. Pour in the crushed tomatoes and broth, then add the salt, pepper, and sugar. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Remove the pot from the heat and let cool for 5 minutes. Blend the soup in batches using a countertop blender (vent the lid) or use an immersion blender directly in the pot. Blend until completely smooth.
  4. Return the soup to the pot over low heat. Stir in the heavy cream and taste, adjusting salt or sugar if needed. Remove from heat and fold in the torn basil.
  5. Ladle into bowls, top with extra basil leaves, and serve hot.

Notes

For the silkiest texture, pour the blended soup through a fine-mesh strainer before adding the cream and basil. If the soup seems too thick after blending, thin it with a little extra broth. Freeze the base without cream and basil, then finish them when you reheat.