Creamy Tomato Basil Soup Recipe | Just 7 Ingredients
Who doesn’t love the tomato basil soup from La Madeline? It’s rich, creamy, and utterly delicious! Unfortunately, we don’t live anywhere near one so I had to come up with a homemade version to get me through my infrequent visits. With just 7 simple ingredients, you can recreate this creamy tomato basil soup in your kitchen too. It’s ready to serve in under 30 minutes so you can make it any night of the week.
Warm and comforting, this rich tomato soup is perfect for chilly days. The addition of fresh basil highlights the rich combination of tomatoes and cream. If you think that you don’t like tomato soup you have to give this recipe a try. It’s going to change your mind.
Okay, let’s talk about the real MVPs of this recipe: the San Marzano tomatoes. They’re not just any tomatoes; they’re the secret sauce that elevates this soup from “meh” to “OMG, La Madeleine who?”
San Marzanos are like tiny flavor bombs, concentrated with natural sweetness and a tangy acidity that’s perfectly balanced. If you’ve never tried them, you are in for a treat. They give this soup its rich flavor without the need to add tomato paste.
Their thick flesh and minimal seeds create a smooth, almost velvet-like texture when blended, making them perfect for that signature La Madeleine creaminess with no grainy bits.
Unlike some canned tomatoes, San Marzanos have a naturally lower acidity. This means they play beautifully with the cream and basil.
So next time you’re at the store, forget the bland, watery tomatoes. Grab the San Marzanos. They are the secret ingredient that transforms this soup from good to great.
Let’s gather up the ingredients
- Chicken broth– Use a high quality broth from a can or make your own. You could use also vegetable broth instead.
- Fresh Basil leaves– Fresh herbs are the key here. You won’t get the same bright flavor from dried.
- Heavy Cream
- Fresh Garlic– fresh garlic cloves give this creamy tomato soup just a hint of garlic flavor.
- Butter– using high-quality grass-fed butter will give you the best flavor.
- Fresh lemon juice– adds a touch of bright acidity.
Salt and Fresh cracked black pepper
Now Let’s get cooking!
Add the whole tomatoes to a large pot. With clean hands gently crush them into a pulp.
Tips for success: Be sure to do this inside of the pot and not above it. As they burst open they can make quite a mess. Alternatively, you could use a potato masher, but that is just one more utensil to clean.
Add the chicken broth and the garlic cloves. Simmer over medium low heat for about 20 minutes.
Once it has simmered, add the freshly torn basil leaves and puree everything together.
I like to use my immersion blender for this. This is one of the tools I would recommend to anyone cooking in their RV. It is very affordable and it can be stored neatly in a drawer.
The other plus is that you can make soups and sauces right in the pot so you don’t have as many dishes to clean. If you don’t have one, you could always transfer the soup to a blender or a food processor to do this.
Tips for success: Make sure to let the soup cool before transferring it to a blender. Hot liquid + blender = disaster. You will have tomato soup on your walls, cabinets, and even your ceiling. Don’t ask me how I know. Once blended, you can pour the soup back into the pot to reheat it.
Now add the cream and butter while stirring over low heat. Turn off the heat and add the lemon juice, salt, and pepper to taste.
This recipe can easily be doubled so make extra! The leftovers can be stored in an airtight container in the refrigerator for up to a week. I like to put mine in mason jars so that I can throw them into my work bag for lunch the next day.
How to serve
Serve it with some crusty bread and a Simple Caesar Salad or whip up some grilled cheese sandwiches for dunking.
This is a great recipe to make your own. Top it with some homemade croutons or maybe some freshly grated parmesan cheese. Or add a drizzle of olive oil and some red pepper flakes for a touch of heat.
Frequently Asked Questions
Yes! This soup freezes beautifully. Just cool it completely, then portion it into airtight containers and freeze for up to 3 months. Thaw and reheat gently when you’re craving some comfort food.
No worries! Dried herbs will work in a pinch, though fresh will have a brighter flavor.
Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld. Just remember to reheat it gently to avoid scorching the bottom.
More comforting recipes to try
So there you have it friends – my easy creamy tomato basil soup recipe that truly does taste like it came straight from the La Madeleine menu! With only a handful of ingredients and just 30 minutes, you can have this comforting classic on the dinner table in no time.
If you decide to make this homemade tomato basil soup or any of my other recipes, please give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
Tomato Basil Soup
- 1 28 oz Can San Marzano Tomatoes with juice
- 1 Cup Chicken Stock
- 12-14 Fresh basil leaves
- 1/2 Cup Heavy cream
- 2 Cloves Garlic
- 4 Tablespoons Butter
- Salt and fresh cracked black pepper to tast
- 1 Tablespoon Fresh lemon juice
- Add the tomatoes (along with their juice) to a medium saucepan and then crush them either with clean hands or a potato masher.
- Add the chicken stock and garlic cloves.Simmer for 20 minutes.
- After it has simmered, puree along with the basil leaves with an imersion blender (or if you don't have one, in small batches in a regular blender).
- Add cream and butter, while stirring, over low heat.
- Add lemon juice and salt and pepper to taste. Garnish with basil leaves and serve with your favorite bread.
- IMPORTANT: If you are going to use a blender to puree the soup please be sure to let it cool first. Hot liquids expand and it will explode all over your kitchen if you try to blend it while it’s still hot.