Tag Archives: Heavy Cream

For the love of Tomato Basil Soup

Tomato Basil Soup is one of my favorites from the restaurant  La Madeliene. The family and I would go there and enjoy their soup often. One day, many years ago…I decided to look for a copy cat recipe online so that I could make it anytime that we wanted. Bingo!

I’m going to share the link to which recipe I found and give a few pointers of what I do to make it “extra” tasty. Here is the link that I found via www.food.com.

http://www.food.com/recipe/la-madeleines-tomato-basil-soup-5368

It is simple and easy with only a few ingredients. Just what we like, right? And not much improvement needed…if at all. But everyone likes to tweak things to their own taste buds.

Here is what I do:

  • 2- 28 ounce cans crushed tomatoes
  • 4 cups V-8 juice
  • 1 cup heavy cream
  • 1 stick butter
  • 1 can broth (chicken or vegetable)
  • 1- juice of lemon
  • salt and pepper to taste
  • 20 leaves of fresh basil- at least! LOL
  • garnish with shredded parmesan and a side of hot crusty bread.

Throw it all into the slow cooker on high heat for about an hour. The soup should be slowly simmering. Blend with hand blender until smoothed. Continue to cook on low in the slow cooker for another hour. Stirring occasionally Keep on warm until ready to serve.

Vodka Sauce with Veggies and Egg Pasta

This is a delicious and quick go-to recipe for Vodka Sauce with Veggies and Egg Pasta that will soon be a family favorite!

Vodka Sauce with Veggies and Egg Pasta
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Vodka Sauce with Veggies and Egg Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat large heavy skillet on medium-high heat. Melt 2 tbsp. butter. Sautee onion until translucent. Add garlic. Add tomatoes. Salt and pepper to taste. Add 1/2 stick butter, heavy cream, vodka. Simmer on low until warmed through. Add frozen peas and asparagus.
  2. Boil pasta for 11-13 minutes or according to package directions. Drain. Drizzle with olive oil and toss with vodka sauce and veggies. Add parsley and mozzarella pearls. Serve immediately.
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