Tomato Basil Soup

Easy and satisfying!

I am a long-time fan of the Tomato-Basil soup at La Madeleine, it reminds me of studying French in high school and college. My mother mastered making a really decadent version. Recently, we got inspired to come up with a way to do this at home, converting it to a vegan recipe. You can still opt for milk or cream but I highly recommend using either soy, almond, coconut or brazil nut. Considering it is so little soy, it wouldn’t be a huge estrogen risk in moderation and when you factor in the ratio to water. Almond or coconut may make it too sweet. Enjoy experimenting once you get the gist.


2 (28 ounce) cans crushed tomatoes

2 cubes Vegetable Boullioun with 2 cups water boiled

18 fresh basil leaves, minced

1 teaspoon Vegan sugar

1 cup Almond Milk

1/2 cup butter or Earth Balance Soy-Free Vegan Margarine



In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.