Madelaine's Tomato Basil Soup

This is bistro-style tomato basil soup at its most stripped down. Just six ingredients (fresh tomatoes, basil leaves, cream, butter, salt, and pepper) come together for a soup so silky and pure-tasting it makes canned versions feel like an entirely different food group.

The tomatoes go in seeds, juice, and all. Nothing gets discarded because the seeds carry concentrated tomato flavor and the juice is the soup’s natural broth base. After 30 minutes of simmering, the whole thing gets pureed with raw fresh basil for the brightest possible herb flavor.

Finishing with a quarter pound of unsalted butter and a full cup of heavy cream is what gives this soup its signature silky body and luxurious mouthfeel. Add the butter slowly while stirring on low heat to let it emulsify smoothly into the puree.

Pro Tips

• Use the ripest, most flavorful tomatoes you can find. This soup is essentially tomato concentrate, so quality is critical.
• Score an X on the bottom of each tomato and dunk in boiling water for 30 seconds to slip the skins off easily.
• Cool the soup slightly before blending, hot liquid in a sealed blender can build pressure and pop the lid.
• Add the basil to the blender raw rather than cooking it, this preserves the bright fresh flavor and color.
• Don’t let the soup boil after adding cream, gentle warming only or the dairy will break.

Variations

• Stir in a pinch of red pepper flakes or a splash of vodka for a Bloody Mary-inspired finish.
• Top each bowl with a swirl of pesto and torn fresh mozzarella for a caprese-style presentation.
• Serve with grilled cheese for the classic American comfort combo.