Since it’s summer and tomatoes are in their prime, I thought I would share this famous recipe with you. The sad news is, it is as bad for you as we all think (although some of us still think in the back of our heads ‘tomatoes are good for you’). The good news, it’s delicious. In all honesty, I have no idea where I got this recipe originally, but I’m sure there are variations of this recipes floating around all over the internet.
La Madeleine Tomato-Basil Soup
4 cups tomatoes (about 8 to 10 medium-size), peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 to 14 fresh basil leaves, chopped, plus additional for garnish
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 tsp cracked black pepper
salt to taste
Combine tomatoes and juice in sauce pan. Simmer for 30 minutes over medium low heat. Cool slightly, and then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches. Or use an immersion blender (my favorite kitchen tool).
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Simmer on low for several hours to thicken as desired. Stir in salt and pepper before serving. Garnish with more fresh basil and serve with fresh, crusty bread (or Paninis). Makes 8 servings.