Creamy Basil-Tomato Soup with Grilled Provolone

I am making a promise to myself: Make this exact meal more often!

The first time I made this soup, it was a near disaster. My then roommate and I somehow managed to stain the wall with the soup. BUT! It still definitely tasted delicious.

Fast forward a few years, the taste is still delicious and the walls are spotless, kind of.

It’s a VERY simple recipe from the “French” restaurant, La Madeleine. There’s some hassle when it comes to pureeing the soup, but hey, whatever. It is worth it. The soup is basil-y, creamy, and just warms you up. I like that in a soup.

The total cost of the entire meal set me back about $10 and that could feed 2 to  8. This particular recipe feeds four people, easy.

Ingredients for 4:

  • 3 cups canned whole, peeled tomatoes, including juice
  • 1 1/2 cups tomato juice
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream
  • 1/2 to 1 cup fresh basil
  • Pepper and garlic salt
  • 8 slices of whole wheat bread
  • 4 to 8 slices of provolone
  • 6 tablespoons butter

In a large saucepan, combine the tomatoes, juice, and stock. Simmer for 30 minutes.

Allow to cool for 10 to 20 minutes.

Then in batches, puree the soup with the fresh basil. Return back to the pot and add cream, 4 tablespoons butter, pepper, and garlic salt. Allow to simmer again.

While the soup is heating up again, make the grilled provolone sandwiches with the rest of the ingredients.

Serve immediately.

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Published in: on November 19, 2010 at 7:09 am  Leave a Comment  
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