La Madelaine's Tomato Basil Soup Recipe {Healthy Version}... (2024)

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If you have ever had the pleasure of eating at a La Madelaine’s Restaurant you have probably had a cup (or many) of their famous tomato basil soup. If you’ve never been to a La Madelaine’s and have never heard anything about the soup, it is absolutely out of this world and in my opinionLa Madelaine’s Tomato Basil is one of the best soups I have ever tasted… EVER!

What makes La Madelaine’s tomato-basil soup so incredible is the super rich creamy taste. The soup at the restaurant is so rich that I can only handle a small cup. Of course that amazing rich creamy taste is created by using tons of heavy cream and all that good stuff that’s not necessarily so good for my 2012 new diet. So in honor of 2012 resolutions to eat healthier, I thought I would share this recipe for the healthy lower fat version that was shared withme years ago by my friend Ginny. I have made Ginny’s recipe hundreds of times and I still cannot believe how easy and delicious it is knowing that it is made with buttermilk and tomato juice and not heavy cream and fresh tomatoes. It blows me away how close this recipe is to the original soup and I thought I would share it with you today.

Tomato-Basil Soup (La Madalaine’s) Healthy Version

Ingredients; (SERVES 4)

1 Tb. margarine
1/2 C. chopped onion
1/2 C. chopped green bell pepper
1/2 tsp. dried basil
2 C. tomato juice
1 C. buttermilk

1) In a medium saucepan, saute chopped onion bell peppers in margarine until tender. (Yes, I sneaked and used real butter in the picture above)! It’s real important that you are exact on your onion and pepper measurements. A little too much of one or the other can alter the end taste.

Tomato-Basil Soup (La Madalaine's) Healthy Version

This healthier version of La Madeleine's famous tomato basil soup is guilt-free without sacrificing the incredible rich flavor. Swap heavy cream for buttermilk and tomato juice to create a creamy texture without the extra calories. It's east to make and bursting with flavor, this recipe brings comfort to your table while keeping your diet in check. This soup is perfect for a cozy night in or a quick lunch option, it's a delicious twist on a beloved classic.

Equipment

Blender or Immersion Blender

Ingredients

1 Tb. margarine
½ C. onion chopped
½ C. green bell pepper chopped
½ tsp. dried basil
2 C. tomato juice
1 C. buttermilk
salt and pepper to taste

Instructions

In a medium saucepan, saute chopped onion bell peppers in margarine until tender.
Stir in remaining ingredients and turn off heat.
Transfer to blender (in several batches) and puree until you get it as smooth as you can.
Return to saucepan and heat until warm. DO NOT LET BOIL.. Buttermilk cannot be boiled and will separate and curdle like if boiled.
Season to taste with salt and pepper. Serve!

Notes

Ingredient Notes

It's important that you are exact on your onion and pepper measurements. A little too much of one or the other can alter the end taste.

Preparation Notes

Using an immersion or hand held blender will allow you to puree the soup right in the pan

Storage Notes

You can store this soup in the fridge in an airtight container for up to 3 days for best flavor

Nutrition