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    • Thelma Smith

      La Madeleine's Tomato Basil Soup Recipe. 4 cups canned crushed tomatoes 12 fresh basil leaves 1 cup heavy cream 1 stick (1/4 lb) of sweet unsalted butter Salt to taste ¼ teaspoon cracked black pepper Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

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