Finally! Finally I’ve found the perfect tomato soup recipe.  I’ve tried so many recipes and most are watery, lacking flavor, or taste like marinara (ick).

 

If you’ve been to La Madeleine (a Texas chain), then you’re familiar with their tomato soup.  It’s perfect, but I don’t live anywhere near one, so I had to make my own.  The recipe for a copycat has been running around for years, but I made an addition to make it thicker and creamier.  I think you’ll like it.

 

La Madeleine Tomato Soup

 

2 large (28 oz) cans whole tomatoes

4 cups chicken or vegetable broth

1 large bunch fresh basil (15 leaves or so)

1 stick butter plus 2 tablespoons butter

1 cup heavy cream

salt and pepper to taste

2 tablespoons flour

goat cheese for garnish

 

Add tomatoes and broth to a large pot and cook over medium high heat for 20 minutes to combine the flavors and reduce the liquid.   Add the basil and puree with a hand mixer right in the pot.  Alternately, you can puree in batches in the food processor.

 

Add the butter and cream and bring to a simmer.  To thicken the soup, combine the 2 tablespoons butter (room temp) and 2 tablespoons flour in a small bowl using a fork.  Stir into the soup and simmer for 5 minutes, stirring until thickened.  Taste for seasonings, and serve with a garnish of goat cheese.