DIRECTIONS 1 Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes. 2 Puree with basil in the blender. Make sure that this is smooth - I always strain it. 3 Return to saucepan. Add cream and butter while stirring over low heat. 4 Serve and enjoy! More ...
A copycat version of La Madeleine's popular tomato soup made with fresh tomatoes, tomato juice, fresh basil, cream, butter, and seasonings. Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes.
This recipe isn’t quite as chunky or as rich as La Madeleine’s but it is still soooo good. Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches.
Spray a large saucepan with low-calorie cooking spray and sweat the red onion, carrot and celery for 5 minutes. Add the canned tomatoes, tomato purée, sweetener and stock and bring to the boil. Cover, reduce the heat and simmer for 15 minutes. Remove from the heat, allow to cool slightly, then blitz using a stick blender.