{ Tomato Basil Soup }

Continuing SOUP SATURDAY! This is a copycat recipe of Le Madeleine’s Tomato Basil Soup! I apologize again for another butter and cream soup. I’m obsessed and I’m sorry, but I’m not sorry!

{ ingredients }

  • 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed with liquid
  • 4 cups vegetable broth
  • Plenty of fresh basil leaves (15 leaves or so and save some for garnish)
  • 1 cup heavy cream
  • 1 stick of sweet unsalted butter
  • Salt and pepper
  • 1 tbs. fresh lemon juice

{ directions }

  1. Combine tomatoes and broth in saucepan and simmer for 30 minutes.
  2. Puree, along with the basil leaves, with immersion blender (or in small batches in a blender).
  3. Return to saucepan and add cream and butter, while stirring, over low heat.
  4. Garnish with basil leaves and serve with your favorite bread.
  5. Yum! Enjoy!

Makes about 6-8 servings. (335 Calories per serving)

I serve this topped with fresh basil and a Parmesan crisp (super easy recipe here). I always double this because I love leftover soup for lunch or dinner the next day. Adapted from this recipe.

{ Keep Cooking in Love & Light! }

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2 thoughts on “{ Tomato Basil Soup }

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