Hey friends! I’m back today to share a really good soup recipe with you. I thought I had shared this before, since I found a copycat recipe years ago for this, but looking online recently I found a really simple one and this one’s really good too. I’m talking about Le Madeleine Tomato Basil soup (found this recipe on Genius Kitchen online, click that link for recipe). It’s SO good and one of my favorite soups ever. When I go to the restaurant, I always have to get it because I love it so much. So making it at home is cost saving and delicious too. I can’t get mine as thick as their version, but it tastes so good, I’m fine with that part.
I love Red Gold tomatoes and have been buying them ever since I went to a brand event with them a few years ago. We did a taste test of canned tomatoes and I was convinced after doing the taste test that Red Gold has excellent tomatoes and they are very cost effective too at my local Kroger. Just thought I’d pass that along.
The soup has just a few ingredients with canned tomatoes being the main one, of course. With the addition of chicken broth and cream, it’s so delicious!
This recipe makes a large quantity of soup so be prepared for that. It definitely feeds a crowd and it’s great left over and warmed up on these cold days of winter. Edited to add: it is 4 cups pureed tomatoes and 4 cups broth (either vegetable or chicken broth). I used all chicken broth in mine, but you can use whatever you like.
Again, let me just say, I’m not a real food blogger. I don’t style all my food posts and get out the big camera and light equipment. I just cook the food that we’re eating and snap a pic to share with you, so I hope you enjoy. When I get excited about a recipe, I want to pass it on! The basil just makes it so tasty. I love this soup with a grilled cheese sandwich or just bread to dip in the soup if I’m just eating the soup. I made a batch and ate on it several days and then froze a couple of containers for later. Mark liked it too but not as much as I do, but he’s not a big soup fan. Soup in the winter is comfort food for me and this soup is that all the way! I can’t ever get it as thick as they do but it would probably take corn starch to thicken it up and I really don’t care if it’s thicker or not. The taste is outstanding!
Give it a try and let me know what you think.
Hi Rhoda! Is there a link to the recipe or have I just missed it?
I agree. I never found a recipe.
HI, Eva, yes it’s in the first paragraph, linked.
Thanks for sharing. I love tomato soup!!!!
I love La Madeleine tomato soup too! I always thought at the restaurant it had parmesan cheese in it and that’s what made it thick. Nothing better than tomato soup with grilled cheese!
I love it there too, so good! I’m not sure what makes it so thick and creamy, maybe there is another ingredient that no one has figured out yet, since this is a copycat recipe.
I agree red gold tomatoes are really good . I make a similar recipe ( totally plant based ) using soy or almond milk no cream .so much more healthier 😊
Where is the recipe?
See the first paragrah, it’s there in a link.
Looking for recipe….have I overlooked?
HI, Deb, it’s in the first paragraph, linked to an online site I found it on, I bolded that part.
Does the recipe mean 4 cups total. Half tomato juice and half broth or 4 cups tomato juice and 4 cups broth.
Thanks
HI, Debbie, no it’s 4 cups tomatoes and 4 cups broth. It makes a huge amount, so cut it in half if you don’t want to make that much. It’s really good to feed a lot of people with the whole amount. I edited my notes to say I used all chicken broth, but it can be 1/2 vegetable broth and 1/2 chicken if you prefer (or all vegetable).
Thanks
I love Le Madeleine soups. It’s always hard to choose between the tomato Basil and the creamy mushroom! Theirs are the best. Thanks for posting this recipe.
This looks delicious! I’m a bit confused though, the recipe says 4 cups tomato juice & broth mix. Do you just use all broth and no tomato juice? Thank you for posting!
Yes, I just used all broth, no tomato juice. Pick one or the other.
Wondering if Cream of Chicken soup would make it thicker rather than using broth or at least a portion of it…
Hi, Betty, it probably would but I think it might change the taste too. I don’t mind that it’s not as thick, it so good and delicious. I am sure corn starch or a little flour could be used to thicken it too.
YUM! Dinner tonight!
It’s delicious Jane, hope you like it too!
This looks soooo yummy. Soup is my jam – last night I made Skinnytaste’s baked potato soup for the upcoming weekend (hello snow in Baltimore PLUS football). It is delish 🙂 I also love her cream of zucchini soup – this is one is painfully easy (cut up 3 medium zucchini into chunks, skin on – add half and onion quartered, 2 cloves garlic, and 32 oz chicken stock, heat until it comes to a boil, lower heat and simmer for 20 minutes covered – then blend in the pan with an immersion blender). So simple and light – Here is the link:
https://www.skinnytaste.com/cream-of-zucchini-soup-1-ww-point/
I will have to try this one as I love tomato soup, thanks Rhoda!!!
Thanks Diane, that sounds delicious too, you will love the tomato soup. So comforting on cold days!
To thicken the soup, add sourdough bread. (Many Tuscan soups include this, which gives the soup a heartier texture and a bit of a ‘kick’.) Remove the crust from the sourdough bread, tear the remaining bread into pieces, and add it to the broth. Let the soup simmer to allow for the bread to absorb liquid and break down. (Half a loaf of sourdough would likely suffice for this recipe.)