Tomato Basil Soup/Marinara Sauce

Like the quiche at La Madeleine, I set out to make their soup which they now jar and sell. I was even inspired by their low calorie version to replace the cream with 2% milk. Once I moved to Bethesda, I discovered there was a La Madeleine 1/2 a mile from my house. The restaurant was my favorite spot to grade papers. Imagine a French Country Inn with a fire roaring in the corner (and free Wi-Fi). When I found out how often Uncle Craig was in Bethesda, I sent him knowing it was across the street from his hotel. And now he’s moved to Dallas with Aunt Mary Ann which is where La Madeleine began.

This recipe actually IS my marinara sauce recipe. I just up the basil when I blend the sauce, and add some milk. Read this recipe as marinara sauce until the blending when it becomes Tomato Basil Soup!

2 28 oz cans San Marzano, whole peeled tomatoes

1 large onion

3 cloves of garlic

2 T olive oil

3 T fresh oregano leaves - no stems

3 T fresh basil, chopped

3 T tomato paste

1 tsp sugar

Salt and pepper

~ Sauté onions in olive oil with salt, pepper, and sugar for 10 minutes.

~ Meanwhile, open cans of tomatoes and crush tomatoes with your hands.

~ Rinse cans with T of water and set aside.

~ Add garlic and sauté for 2 minutes.

~ Add oregano and basil, infuse onions for one minute.

~ Add tomatoes with juices and reserved tomato water from cans.

~ Bring to boil and simmer covered for 30 minutes.

~ Stir in tomato paste and simmer for 10 more minutes.

~ Allow to cool then -

For Marinara/Pizza Sauce:

~ Add 1/2 cup grated parmesan.

~ Blend in food processor.

~ Salt and pepper to taste.

For Tomato Basil Soup:

~ Add 1 T grated parmesan and 5 basil leaves.

~ Blend in food processor or stick blend.

~ Stir in 1 cup of 2% milk, whole milk, or cream. . . depending how rich you want it.