The La Madeleine Tomato Basil Soup copycat recipe is as follows: (Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram May 1994.)

You need:


4 cups (8-10) tomatoes peeled cored and chopped or 4 cups canned whole tomatoes crushed.
4 cups tomato juice or mixture of tomato juice and vegetable or chicken stock
12-14 fresh washed basil leaves plus more for garnish
1 cup heavy (whipping) cream
1/4 lb (1 stick) sweet unsalted butter
1/4 teaspoon cracked black pepper
Crusty bread

How to:
1. Combine tomatoes juice (or juice-stock mixture) in a saucepan.

2. Simmer 30 minutes. Let cool slightly.

3. Puree along with the basil leaves in small batches in blender food processor (or better yet one of those hand-held food blenders).

4. Return to saucepan and add cream and butter while stirring over low heat until cream and butter are incorporated. Garnish with basil leaves and serve with your favorite warm bread.