There are a lot of things I miss about living in Texas. Fabulous grocery stores, great friends and, of course, Tex Mex all number at the top of the list. Despite the fact that Tex Mex is certainly one of my favorite flavor memories from living in the southwest, it isn’t the only food memory I left. Dream Cafe’s Ricotta Pancakes and Austin tacos are sorely missed. I find myself craving Mi Cocina’s killer margaritas and chicken fajitas on a weekly basis and La Madeleine’s Country French Cafe tomato basil soup is always at the back of mind. Yes they’re a chain, but that doesn’t stop their soup from being some of the best I’ve ever eaten. It’s really good.

When I first had the opportunity to sit down and try this soup, I knew I needed to learn how to replicate it. I set out to find the recipe online and discovered a version that has served me well to this day. I’ve been making it for about 5 years now and while I can’t take credit for the recipe, I can certainly take credit for enjoying every last bite of this delicious soup and in the process of doing so, preserve a few of my precious Texas memories of days gone by.



Ingredients Needed:

Adapted from La Madeleine’s Recipe

2 28 Oz Cans of Tomatoes

1 Large Bunch of Fresh Basil

4 Cups of Tomato Juice, Veggie or Chicken Broth

1 Cup of Cream (I use about 1/2 cup)

1 Stick of Butter (I use 1/2 Stick)

Salt and Pepper to Taste

Add together in a large pot your tomatoes and juice/broth. Let it cook on medium low heat covered for about 30 minutes.

I tend to turn the heat up a hair and cook it for a shorter period because I have no patience to wait.

When your soup is good and hot, go ahead and throw in your basil leaves. You can chop them up first or just be lazy like me and let your emulsifier do all the work.

If you don’t have an emulsifier, you’ll need to put the soup into a blender in batches and mulch up the basil.

Finally you’ll add in your butter and cream and let it melt down and heat back up.

Now all that’s left to do is grab a bowl and pour yourself a little bowl of your own Texas memories.

Adapted from La Madeleine's Recipe Ingredients: 2 28 Oz Cans of Tomatoes

1 Large Bunch of Fresh Basil

4 Cups of Tomato Juice, Veggie or Chicken Broth

1 Cup of Cream (I use about 1/2 cup)

1 Stick of Butter (I use 1/2 Stick)

Salt and Pepper to Taste Directions: Add together in a large pot your tomatoes and juice/broth. Let it cook on medium low heat covered for about 30 minutes. When your soup is good and hot, go ahead and throw in your basil leaves. Grab your emulsifier and blend up your soup. If you don't have an emulsifier, you'll need to put the soup into a blender in batches and mulch up the basil. Finally you'll add in your butter and cream and let it melt down and heat back up. You Might Also Like: Family Friendly Fridays: Nummy Noodle Soup Curried Cream of Mushroom Soup Slow Cooker Minestrone with an Indian Kick Family Friendly Fridays: Honey Sweet Corn Bread

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