As far as fast food goes, my favorite restaurant has to be La Madeleine. When I was growing up, we would walk to the one just off St. Charles Avenue in New Orleans, and being surrounded by French-Acadian culture with trollies whizzing by, it never occurred to me that it might be part of a chain. You can imagine my surprise (and delight, and then dismay) when I found one buried in a Baton Rouge suburb years later.
I still enjoy going, but the character of the our location just isn’t the same. Homegrown Texan girls trying to wrap their tongues around “Bonsoir, monsieur” change the atmosphere in a way that’s hard to ignore. The one thing that hasn’t changed, though, is the utter perfection of their tomato basil soup.
Knowing I didn’t want to go to a pastry-filled French bakery for one of their few low-carb dishes, last weekend we took a stab at making our own version. It may be winter here in Austin, but go into any grocery and you will find box after box of fresh tomatoes, still glowing from the Mexican sun. Armed with fresh produce and garlic flax bread, this recipe turned out better than either of us expected.
Ingredients
- 4 cups ripe tomatoes, diced
- 4 cups tomato juice
- 16 fresh basil leaves
- 1 cup heavy cream
- 1 stick unsalted butter
Combine diced tomatoes and juice in saucepan and simmer on medium heat for 30 minutes, stirring occasionally. If rings form on the side the of pan, scrape it down and mix them back into the soup.
Tip: Many recipes might advise peeling the tomatoes, but I see no good reason to discard the fruits’ best nutrients. Lycopene–the antioxidant tomatoes are famous for–is concentrated in the skin, and that’s just the beginning.
Place soup in a food processor or blender (in batches if yours isn’t large enough), add basil leaves, and puree. Return to pan, add cream and butter while stirring, then let simmer 10 more minutes. Garnish with basil leaves and serve.
Makes 8 servings. 241 calories and 8 net carbs per serving.
{ 8 comments… read them below or add one }
Make that a chain started in Dallas, Texas.
Oh this looks really good
I agree with your tip about not peeling the tomatoes. I’ve been making tomato sauce that includes the skins for years, and feel they only add to the richness. Plus, as you say, they make the sauce or soup healthier. Thanks for the great recipe.
I don’t even like Tomatoes or Tomato soup but this recipe with your photos makes me want to run out and make this! Thanks for sharing this and all of the other great recipes.. hope to see all the non-linked recipes with links, soon!
I just found your website this weekend and have already tried the tomato basil soup. It was outstanding…everybody in the family loved it! I did have to add 2 tsps of Splenda because the tomatoes weren’t in peak season, but glad to know I can make it year round with that slight alteration.
Also, wanted to compliment your photography skills…absolutely gorgeous! You should consider a career as a food stylist.
This reciepe is amazing love it. Im a nanny and the oldest is on a low carb diet and loves tomatoe basil soup. Thus reciepe is great the taste is delicious and its so easy to make. Cant wait to make it again.
Ok Eugene. If you grew up in New Orleans, WHY are you calling it a trolley?? It’s a streetcar, dude! Anyway, the recipe looks divine and I will make it tonight with my homegrown organic tomatoes & basil. I just won’t let my hubby see all the cream and butter going into it!! He’s a biker and very into his carbs
Hi! I love your blog and totally agree one of my favorite dishes is this soup from Le Madeleine, although I am allergic to DAIRY. Would you recommend for me to substitute the heavy cream with silken tofu?