Tag Archives: Lemon

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.

Strawberry Lemon Sorbet

Strawberry Lemon Sorbet is such a treat! Little to no effort and you will get lots of smiles! This would also make an excellent dessert for your sweetheart on Valentine’s Day.

Strawberry Lemon Sorbet
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Servings Prep Time
8 cups 10 minutes
Passive Time
8 hours
Servings Prep Time
8 cups 10 minutes
Passive Time
8 hours
Strawberry Lemon Sorbet
Votes: 0
Rating: 0
You:
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Print Recipe
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Servings Prep Time
8 cups 10 minutes
Passive Time
8 hours
Servings Prep Time
8 cups 10 minutes
Passive Time
8 hours
Ingredients
Servings: cups
Units:
Instructions
  1. Puree strawberries in food processor or blender. Combine strawberry puree with lemon juice, sugar, water in a heavy saucepan. Stirring until sugar is dissolved. Pour into a 9"x13" pan. Cover and freeze until firm. At least 8 hours.
  2. Let stand at room temperature for about 10 minutes before scooping to serve.
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