LaMadeliene Tomato Basil Soup

Tomato season is in full swing.  What are you going to do with all that luscious fruit once it begins to ripen all at once?  BLT, great choice; washed, sliced, salted, and popped into your mouth, another great choice; on a salad, in a sandwich, in a sauce.....

Or, you could make this Tomata Basil Soup, which is based on the famous LaMadeliene Restaurant's recipe: 

I cut this recipe way down, but I was sure wishing that I hadn't.  Next time, I'll make the full batch and freeze some so that I can have a nice tomato basil soup during those dreary winter nights when grilled cheese and tomato soup are on the menu.


What you'll need:

  4  cups tomatoes, peeled, cored, and chopped
  4  cups tomato juice, or a mixture of tomato juice and chicken stock (I used the mixture.)
12  fresh basil leaves, chopped
  1  cup heavy cream
  1  stick unsalted butter
1/4 tsp black pepper

Garnish - whole basil leaves or a chiffonade of basil leaves (Sure wish that I had done the garnish!)


For the method, you can refer to the link below.  The original recipe appears to be a clipping from a newspaper.  I assure you that it is a very tasty soup that is very similar to what is served at LaMadeliene's. 
Recipe and source - Thank You:
http://dianaball.net/tomato_basil_soup.htm