Recipe from Washington DC! A delicious Creamy Tomato Soup Just like la Madeleine restaurant in Washington DC. Filled with organic tomatoes, sweet onions and jumbo carrots to give that sweet creamy delicious taste in a puree soup.
I often have a request for this soup from my husband who loves la Madeleine Creamy Tomato Soup. Unfortunately, living in Dunedin Florida, we have none around. So there was only one thing to do and that was to recreate our find from Washington DC. I had never heard of la Madeleine until his best friend said that he loved the place. A franchise restaurant that is very popular in Texas and Washington DC with a French flair.
So my quest to recreate this soup comes from a desire to have la Madeleine Creamy Tomato Soup. The one thing that Florida has are freshly grown tomatoes year round in Dunedin Florida. Every time I’m out and about, I will always spot a truck selling them on curbside that come from Plant City.
Not only can you get them for a fraction of the price from the supermarket but they are the best tomatoes around. Living up north, I truly missed the wonderful oranges, strawberries and tomatoes that are always full of taste. It is a joy to be back in Florida just to enjoy fresh fruit and vegetables grown year round.
About Washington DC
Living in Washington DC was a wonderful time for us to explore American history. With free museums to go to and a diverse culture of restaurants in the area, we took advantage of while living in the area. The one thing I did not like was the cost of living!
How to Make Creamy Tomato Soup
This is such an easy recipe to make with only a pot and blender needed as your cooking tools with a sharp knife to slice and dice.
1. This is such an easy recipe to make with only a pot and blender needed as your cooking tools with a sharp knife to slice and dice.
2. Dice the tomatoes into bite size.
3. Dice the carrots and onions into bite size.
4. Add the olive oil to the soup pot and sauté your onions first until soft.
5. Add the olive oil to the soup pot and sauté your onions first until soft.
6. Add the and sauté the carrots along with the onions.
7. Add the tomatoes and mix into the pot and let it boil a little while mixing.
8. Once everything starts to be fragrant, add the water, garlic, chicken broth, oregano, and salt and pepper. Bring to a boil and then lower heat. I cooked for about 1 hour until it reduced down and started to get thicker on low heat.
9. Once it’s fully cooked I then put it in my Vitamix and blend until smooth. I let it vent by not putting the nob but a towel on top to let the steam out. Another way to do this is to let it cool and then put it in the blender to puree.
10. I return it to another pot, so the creamy soup can go in one pot while I finish the blending of the soup. Once it’s done I can now warm up or I put it in containers to freeze in individual servings.
11. Sauté the carrots and onions until they brown a little and keep to making this soup. It brings out lots of flavor along with fresh tomato cooking on low for a while for it to reduce some of the fluid.
Variations
The soup can be used as a base where more can be added to the soup. I have added spinach, tortellini with cheese or better yet a mix of vegetables.
- Tortellini
- Croutons
- Pumpkin seeds
- Vegetables
Ways To Serve
I love serving this soup with my Pao de Queijo Recipe which makes Delicious Cheese Bread, very popular in Brazil. Another popular side that I will make is grilled cheese sandwich for dipping.
Tips
Sauté the carrots and onions until they brown a little and keep to making this soup. It brings out lots of flavor along with fresh tomato cooking on low for a while for it to reduce some of the fluid.
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Creamy Tomato Soup Just like la Madeleine
Ingredients
- 8 pounds tomatoes diced
- 2 jumbo carrots diced
- 4 sweet onions diced
- 3 tablespoon olive oil
- 5 garlic cloves
- 2 bay leaves
- 2 tablespoon oregano
- 5 tablespoon chicken bouillon
- 3 cups of water
- 2 tablespoon sugar
- Salt and Pepper as desired
Instructions
Prepare
- Dice the tomatoes into bite size.
- Dice the carrots and onions into bite size.
Cook
- Add the olive oil to the soup pot and sauté your onions first until soft.
- Add the and sauté the carrots along with the onions.
- Add the tomatoes and mix into the pot and let it boil a little while mixing.
- Once everything starts to be fragrant, add the water, garlic, chicken broth, oregano, and salt and pepper. Bring to a boil and then lower heat. I cooked for about 1 hour until it reduced down and started to get thicker on low heat.
- Once it’s fully cooked I then put it in my Vitamix and blend until smooth. I let it vent by not putting the nob but a towel on top to let the steam out. Another way to do this is to let it cool and then put it in the blender to puree.
- I return it to another pot, so the creamy soup can go in one pot while I finish the blending of the soup. Once it’s done I can now warm up or I put it in containers to freeze in individual servings.
Notes
- Sauté the carrots and onions until they brown a little and keep to making this soup.
- It brings out lots of flavor along with fresh tomato cooking on low for a while for it to reduce some of the fluid.
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