*CopyCat* Creamy Tomato Basil Soup

This yum­my, cream-based veg­e­tar­i­an toma­to soup is a per­fect copy­cat ren­di­tion of the toma­to basil soup at a lit­tle place I came to love dur­ing my time in Dal­las ((La Madeleine)). I first came across La Madeleine while get­ting my Master’s at SMU and thanks to it’s prox­im­i­ty to cam­pus — not only did I get a Master’s degree, I also became very famil­iar with the taste their sig­na­ture soup.

The real key to this hearty, creamy toma­to basil soup is the bal­ance between the acid of the toma­toes, the fresh sweet basil and cream. In order to achieve that bal­ance, a slow sim­mer of a short list of ingre­di­ents is key.

Here is what you’ll need ::

  • canned crushed toma­toes
  • petite diced toma­toes with basil
  • toma­to basil pas­ta sauce
  • fresh pesto
  • cream
  • cream cheese
  • Mosca­to wine
  • sug­ar
  • salt
  • pep­per

Thanks to the addi­tion of diced toma­toes, this soup is slight­ly chunky. If you pre­fer a smoother soup, just swap the diced toma­toes for anoth­er can of crushed toma­toes.

To pre­pare this soup, add toma­toes, sauce, wine and pesto in a large soup pot and bring to a sim­mer. Con­tin­ue sim­mer­ing for about an hour, stir­ring occa­sion­al­ly. Cook­ing this way allows the “canned toma­to” fla­vor to dis­ap­pear.

Next, add pesto, cream and salt and pep­per to taste. Bring the soup up to a low sim­mer and add sug­ar to taste (I added not quite 2 table­spoons). 

Adding the cream cheese is a lit­tle com­pli­cat­ed, but only because I was try­ing to avoid lit­tle clumps of cream cheese through­out the soup. Heres the trick, add 3 to 4 cups of hot soup to a glass bowl. Place the ((room tem­per­a­ture)) block of cream cheese in the bowl with the hot soup and stir vig­or­ous­ly until the cream cheese has com­plete­ly melt­ed into the soup. Then add the cream cheese soup mix­ture back to the pot of soup. Stir to com­bine and serve.

Even after all of the years that have passed since my days in Dal­las, my taste­buds still recall just how deli­cious and com­fort­ing this soup is. Just one bite and I am right back in that bustling bistro, tak­ing a break from work­ing in the lab, study­ing for tests or just look­ing for a yum­my bowl of my favorite toma­to basil soup!

Copy­cat Toma­to Basil Soup
Serves 15
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Prep Time
20 min
Cook Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 30 min
  1. 3 — 28 oz cans crushed toma­toes
  2. 1 — 28 oz can crushed toma­toes with basil*
  3. 2 — 14.5 oz cans petite diced toma­toes with basil*
  4. 2 c toma­to basil pas­ta sauce
  5. 10 oz Mosca­to wine
  6. 2 T fresh pesto
  7. 2 c cream
  8. 2 T sug­ar (to taste)
  9. 4 T salt (more or less to taste)
  10. 3 t pep­per (more or less to taste)
  11. 8 oz cream cheese, room tem­per­a­ture
  1. Com­bine canned toma­toes, sauce & wine in a large soup pot. Sim­mer for 1 — 1.5 hours stir­ring occa­sion­al­ly. Add pesto & cream and salt pep­per & sug­ar to taste. Con­tin­ue sim­mer­ing on low.
  2. In a medi­um glass bowl, com­bine 3 to 4 cups hot soup with the cream cheese. Stir until the cheese dis­solves in the soup and no chunks remain.
  3. Add cream cheese/soup mix­ture back to the soup pot. Stir to com­bine, sea­son one last time to taste and serve.
  4. Serve 15
  1. If you can’t find basil sea­soned toma­toes, basil, oregano & gar­lic will sub­sti­tute.
Food for a Year: https://foodforayear.com/


    • Emily says:

      Yes, I would remove the skin. Just drop the toma­toes in boil­ing water for a few sec­onds and then plunge them into an ice bath. I am sure fresh toma­toes will make this soup even more deli­cious! Let me know how it works!

In true show & tell form: "I am open for questions & comments"

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