(Recipe for La Madeleine Tomato Basil Soup with sausage and mushrooms)
Looking for a Tomato Basil Bisque Recipe? You’ve come to the right place! We all love the classic Tomato Basil Soup from La Madeleine. I've created my own spin on this tomato basil bisque recipe and paired it with some Italian sausage and mushrooms. This soup is wonderful on a cold day and is packed with veggies and protein.
This soup is perfect if you are looking for an organic tomato basil soup, slow cooked tomato soup, gluten-free tomato basil soup or that go-to blender vitamix tomato basil soup! I like to use all organic ingredients when making mine, ensuring the most nutrition. The tomatoes are thrown in a vitamix blender (or any good blender) with the basil and finish cooking with the sausage and tomatoes. It turns out so creamy and so delicious!
What Goes with Tomato Basil Soup?
In this recipe it pairs nicely with the sausage and mushrooms for an easy one pot dish. If you want to pair this soup, here are some great options:
Sourdough Toast
Grilled Cheese
Simple Arugula Salad
Artisan Cheese and Crackers
Related
Looking for other recipes like this? Try these:
Tomato Basil Bisque Recipe
Ingredients
- 1 lb mild italian ground sausage
- 8 oz cremini mushrooms
- 1 tablespoon olive oil
- ½ teaspoon ground pepper about 10 pepper grinds
- 1 ½ teaspoon flaky sea salt to taste
- ½ c fresh basil leaves
- 2 28 oz cans 56 oz total of whole peeled tomatoes (can use crushed as well)
- 1 c pecorino cheese shredded (about 2.5 oz, can use any hard cheese like parmesan or romano)
- 1 c heavy cream
- ¼ c butter
Instructions
- To a large pot or dutch oven, heat over medium heat. Add the olive oil to the pot and cook the ground sausage for 3-5 minutes, breaking up into small pieces with a wooden spatula. Slice your mushrooms and add in for an additional 3-5 minutes. Add 1 teaspoon of salt and ¼ teaspoon of ground pepper (about 6 pepper grinds).
- While the sausage and mushrooms cook, to a blender add the whole peeled tomatoes and basil leaves. Give a short pulse for 2-3 seconds to blend the tomatoes and basil. You still want some chunks of tomatoes and a thick consistency. Add the tomato blend to the pot and bring to a slight bowl on medium heat.
- Once bubbling, reduce the heat to low and let simmer on low heat for 30 minutes. Add the heavy cream, pecorino cheese, butter, ½ teaspoon salt to taste and ¼ teaspoon of ground pepper (about 4-6 pepper grinds) to taste. Simmer for an additional 2-3 minutes until combined. Serve warm with fresh basil and extra cheese on top, enjoy!
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