Good Creamy Tomato Soup Recipe

I make one that I like as much as La Madeline. If you wawnt exact recipe, I can get it. I'm going from memory here.

2 large cans of crushed tomatoes
16 oz good chicken stock (preferably homemade)
slowly bring to boil and simmer about 10 minutes,
add basil....I use about a handful and slice the leaves
add about a tsp of sugar
when all is mixed well.........
add a stick of butter and 1 cup cream

cook slowly until butter is melted. Yummy

This is from copykat.com it is pretty close, I have been making it for years:

La Madeleine’s Tomato Basil Soup
27 March, 2009 || CopyKat Recipes, Most Favorite, Soups This is another classic from the Famous French restaurant and bakery. Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994.
4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).
Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

This soup is the bomb I made it several times and it is sooo good.
Creamless Creamy Tomato Soup

Serves 6 to 8

1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons.

This is supposed to be la madelines recipe

2 cans whole tomatoes
4 cups tomato juice
13 basil leaves
1 cup heavy cream
1/4 pd butter

rough chop tomatoes and put in pan with 4 cups tomato juice.
Simmer for 30 min
drop in basil and use a hand blender to purée everything
add heavy cream and butter
stir to blend well and serve

I make this without adding all the butter and it's still great

also if you don't have a hand blender you can ladel small amounts at a time to a regular blender with the basil leaves and purée that way

I don't follow a recipe, I just wing it...but here are my ingredients:

Contadina Crushed Tomatoes (Italian Herb Flavor)
fine diced onion
crushed garlic
salt & pepper (to taste)
olive oil
half & half (or heavy cream)
fresh basil (roll the leaves and thinly slice)

-lightly saute the onion until soft and translucent, add garlic and cook for a few more minutes
-add the tomatoes and bring to a good simmer, reduce until most of the liquid is gone
-allow to cool a bit, put in blender and add cream a little at a time while blending (it is okay if it gets a little bit thin); run through a fine sieve with cheesecloth to make it a little smoother
-return to pan (low heat) and simmer for a few minutes to thicken (stir a lot during this part)
-salt and pepper to taste; serve with fresh basil

TOMATO BASIL SOUP

4 c. tomatoes - peeled, cored, and chopped
12-15 washed, fresh basil leaves
1 stick butter
4 c. tomato juice
1 c. heavy cream
¼ tsp. black pepper

Combine tomatoes and juice in a saucepan. Simmer 30 minutes. Puree along with the basil leaves in small batches in a blender. Return to saucepan and cold cream and butter, while stirring over low heat. Garnish with basil leaves if desired. Serves 8

* 2 (14.5 ounce) cans stewed tomatoes
* 1 cup heavy cream
* 1 teaspoon dried basil or fresh basil
* salt to taste or garlic salt

Place stewed tomatoes in a saucepan. Bring to boil, and then turn down to simmer. Stir in cream. Stir in basil, and serve. If you want it not chunky put it in blender.

I find adding philidelphia to soups and sauces makes it nice and creamy.