63 Reviews of La Madeleine's Tomato-Basil Soup

From: Yankee Girl

On Oct 7, 2005

I got this recipe a long time ago and have made some changes along the way: I use a food processor to mince a few tablespoons of onion and sautee it with a clove of minced garlic. I also use light cream instead of the heavy cream, and stir in a 1/4 c. parmesan cheese right before serving. That really gives it some added flavor and it is delicious!

From: youngphyl

On Mar 5, 2002

I'm so happy to have the recipe! I made it last night and it tastes just like the soup at La Madeleine's! It was easy to make and everyone loved it. I used canned, crushed tomatoes and 1 can of chicken broth with enough tomato juice to equal 4 cups of liquid. A new family favorite!

From: Sueie

On Aug 21, 2002

The only change I made was using light evaporated milk instead of cream. This soup with deliciously simple to make and tasting.

From: Just Call Me Martha

On Nov 11, 2002

This is quick and easy to make and the flavour is wonderful. I used canned tomatoes and fresh basil. I would lighten it up next time by using a lighter cream or milk. Actually, we kept "testing" it as it simmered and both of us agreed that it would make quite a nice soup without the milk at all. I will make this again soon, and often.

From: Suzanne Siegel

On Dec 31, 2002

I made this tonight for a late New Years supper. It was delicious! I made it with canned diced tomatoes, and I didn't puree it (we like the little chunks of tomato in it. I also used evaporated skim milk instead of the cream, and it was plenty rich enough. Definitely a keeper!

From: Chef #508042

On Jun 9, 2007

Since both tomatoes and basil are in season I decided to make this. It turned out wonderful - the only addition I made, which really helped the flavor, was the addition of about 3 Tbs. of splenda (or sugar). It cut down on the acidity of the tomatoes, and really added to the flavor.

From: Chef #366111

On Mar 21, 2008

today my 9 year old son, who has a picky diet of pnut butter and pizza, told me he wanted to make tomato soup (thank you Ratatouille). we found this recipe and my son made it all by himself. so it is definitely so easy a child can do it. but then we tasted it. WOW! incredible! but the true test was would my picky eater of a nine year old eat it. he loved it!!! we served it with asiago cheese bread. we used 3 cans of red gold crushed tomatoes, 1 can chicken broth and vegetable juice to make 4 cups of liquid. 3 pressed garlic cloves. 20 large basil leaves. 1 cup half and half and 1 tbsp of sugar. 1/2 stick butter. salt and pepper. i have never tried tomato soup, not a fan of tomato based products, but i even like it. i recommend this soup highly!

From: Vicki in CT

On Aug 30, 2008

Tomatolicious! Absolutely perfect. I reduced the butter by 1/3 and used half and half instead of heavy cream. Used chicken stock only. Really great soup to taste the true tomato flavor of summer.

From: Shannon W.

On Jul 15, 2008

Excellent soup. I made this a few times, once with greek yogurt instead of the cream/butter to cut down on the fat, and once in its full glory. It was delicious and decadent both ways.

From: ajaneck

On Jul 26, 2003

I cut the cream in half, opted for tomato juice and canned crushed tomatoes. This was good, though I was expecting more flavour. Perhaps more basil would do it? Some sauteed onions would go well too. It would do well as a fresh, light pre-dinner opening in lieu of a salad.