Monday, October 24, 2011

Soup Series: Basil Tomato Soup

Cream of Tomato Soup - from Ted's Montana Grill

With the cooler weather finally beginning to reveal itself here in south Texas, it's time to incorporate some of our favorite fall/winter meals...soups!

A good, hearty soup brings warmth and comfort to the home.  There's nothing quite like the aromas that fill our home when a delicious soup is simmering on the stove.  It says..."you're home", and comforts the soul, somehow.  It reminds me of childhood, the safety of my home, and the family being together. 

In this soup series, I will share three of our family's favorite soups.  All three soups are made special with the addition of fresh herbs...three of my favorite herbs:  Basil, Thyme, and Rosemary.

I've never been a fan of Tomato Soup.  But when I first tasted Tomato Basil Soup from La Madeleine, I was in love.  My daughter found this recipe online and it tastes very much like La Madeleine's.  It's very simple and quick to make if you're short on time.  Serve with a crusty Italian loaf or wonderful Artisan bread and you've got a hearty, homey meal that is sure to satisfy hungry tummies.


2 cans (28 oz) Crushed Tomatoes
1 can (14 oz) Chicken Broth, or Homemade
18 fresh Basil leaves, minced
1 teaspoon sugar
1/2 cup (1 stick) butter
1 cup Heavy Cream

In a large pot or Dutch oven, bring tomatoes and chicken stock to a boil.  Reduce heat; cover and simmer for 10 minutes. 

Add basil and sugar (the sugar helps to balance the acidity).  Reduce heat to low; stir in cream and butter.  Cook until butter is melted.

Serves 9.  

Photo Credit


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