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Rich and Creamy Tomato Basil Soup
SUBMITTED BY:
MARBALET
PHOTO BY:
waijennifer1219
"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."
RECIPE RATING:
Read Reviews
(304)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
35 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
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DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
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REVIEWS
Reviewed on Jan. 4, 2004 by sucker4chocolate
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sucker4chocolate
Jan. 4, 2004
This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate theirs. I would recommend only blending 1/3 to 1/2 of the soup, leaving some chuncks gives it a nice consistancy. Also pealing and seeding is not a necessity. I did it the first time and not the second time and could not tell the differece. Also if your in hurry canned tomatoes work well as a substitute. Dont skimp on the basil, thats what makes it wonderful. Overall A++ a really great soup for any occasion.
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18 users found this review helpful
This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I...
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Reviewed on Apr. 23, 2006 by
IMVINTAGE
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IMVINTAGE
Apr. 23, 2006
I loved this soup!!! I did not peel the tomatoes, just seeded them. I cut the cream in half as suggested by others & only used about 1/3 of a cup of butter. Since I am always on the lookout to make recipes healthier, next time I will decrease the butter to 1/4 cup & use half & half instead of cream & see if it alters the taste any. I did increase the basil some (practically butchered my little basil starter plants but it was worth it) & I garnished the soup w/ a slice of fresh mozzarella cheese & a sprig of basil. I served this al fresco on my patio w/ a salad & a glass of white merlot...just like dining at LaMadeline's!
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15 users found this review helpful
I loved this soup!!! I did not peel the tomatoes, just seeded them. I cut the cream in half as...
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Reviewed on Mar. 24, 2006 by BaconGreaseKid
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BaconGreaseKid
Mar. 24, 2006
I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out of it and the basil leaves. The result at that point was a wonderfully fresh and vibrant soup. I should've stopped there. I added the butter, and slowly added the cream, stopping to taste after about 1/3 of a cup. The vibrancy of the basil was totally gone, and the zip of the tomatoes was much diminished. I stopped adding cream and added salt, pepper, and lemon juice to try to jazz up what I'd ruined. I'd suggest omitting the cream, cutting the butter in half, and increasing the basil by a third. If you insist on all the cream and butter, I'd about triple the basil.
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14 users found this review helpful
I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and...
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Reviewed on Aug. 20, 2003 by HONEY-BEE
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HONEY-BEE
Aug. 20, 2003
So good I nearly passed out! My husband and I had a tomato-basil soup at a restaurant here in San Antonio and I've been looking for a recipe to duplicate it...this is it! Don't fuss over peeling those tomatoes! I used 6 tomatoes on the vine and using tongs, held them by the vine in boiling water until the skins split. The skin will slip right off. Thank you, Holly, for a "keeper"!
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14 users found this review helpful
So good I nearly passed out! My husband and I had a tomato-basil soup at a restaurant here in...
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Reviewed on Aug. 2, 2006 by
CURTISLEE
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CURTISLEE
Aug. 2, 2006
Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the appearance of a four or five star restaurant! I used fresh basil out of our herb garden and fresh Roma tomatoes. I didn't bother to peel the tomatoes. Why? The recipe could not have been any better. Yes, it is fattening. Yes, it could be made healthy. But NO! Don't do it! If anybody ever ask for homemade tomato soup of any kind, let this be the definitive one; it would be hard to do better.
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13 users found this review helpful
Follow my train of thought here: When you go to a nice restaurant and the waiter describes the...
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Reviewed on Jan. 13, 2006 by
BaysChick
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BaysChick
Jan. 13, 2006
The longer you let the tomatoes and juice simmer before adding the cream, the more intense flavor you will have. The first time I made this I used fresh roma tomatoes. I'll never do that again in January! I used petite diced tomatoes the next time and added 2 cloves of chopped garlic to the juice while it simmered. I let the soup simmer for 4 hours and it was to die for! Now I can have the soup without going to La Madel...
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10 users found this review helpful
The longer you let the tomatoes and juice simmer before adding the cream, the more intense...
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Reviewed on Dec. 30, 2005 by
MOTOWNWINGNUT
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MOTOWNWINGNUT
Dec. 30, 2005
This soup is going to taste a little sharp when you add TINNED tomatoes. The sharpness probably came from the metal of the can. Tinned tomatoes don't have nearly the amount of flavor as fresh. I used Roma tomatoes, which were EXCELLENT for this soup. I doubled the batch and used 64oz. of Campbells Tomato Juice. Additionally, to add some additional flavor, I used 1 strip of center cut bacon for each tomatoe or every 4 ozs. of tomatoe juice. I dislike cream of tomatoe soup, but this stuff is out of the world. Something about Roma tomatoes and homemade bacon bits in the soup put it over the top. To add the bacon, take the raw bacon and cut it into pieces, then cook it. Save the grease (I know it sounds unhealthy, but it makes the soup killer). After you cook down the tomatoes and puree them, add the grease when you add the cream. Then when serving the soup, take the bacon bits and garnish the soup with them.
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10 users found this review helpful
This soup is going to taste a little sharp when you add TINNED tomatoes. The sharpness...
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Reviewed on Sep. 1, 2003 by
JOSIE
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JOSIE
Sep. 1, 2003
This sounds really good. I made a recipe similar to this one time for a friend and her husband. It gave them heartburn!! I did use cream cheese in place of the cream and had good results. If you plan on eating this...make sure you take the TUMS with you to bed.
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10 users found this review helpful
This sounds really good. I made a recipe similar to this one time for a friend and her...
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Reviewed on Jul. 17, 2006 by
MMW
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MMW
Jul. 17, 2006
I've always wanted a recipe for La Madeleine's soup, and this is maybe even better (since I can tweak it to personal preference too)! For mine, I sauteed a couple of shallots and garlic cloves before adding the tomatoes and juice. I seeded them but didn't bother to peel them, and I replaced about a cup of the tomato juice with about 3/4 cup chicken stock and about 1/2 cup white wine. Also, I tasted the soup throughout cooking, and if you can't have cream and butter it is still a great tomato soup before you add them. I used maybe 2/3 of what was called for, but taste as you go and add what you like. Great base recipe!
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9 users found this review helpful
I've always wanted a recipe for La Madeleine's soup, and this is maybe even better (since I...
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Reviewed on Dec. 9, 2003 by JAN1976
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JAN1976
Dec. 9, 2003
Yummm....I have paid $9 for a jar of creamy tomato basil soup from a popular French restaurant chain here in Houston--because it was sooo good! After making this recipe, quite easily I might add, I won't be paying $9 a jar any more. This was even better, and very creamy. I, too, needed to add a teaspoon of sugar at the end of cooking. But that could be just a difference in the tomatoes used. I used roma, and the butter I used was salted. We had a very enjoyable meal, I thank you for your recipe!!! (but my hips don't!)
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9 users found this review helpful
Yummm....I have paid $9 for a jar of creamy tomato basil soup from a popular French restaurant...
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