Tomato and basil soup is a comforting classic that has transcended generations and borders in Latin America. Its origin dates back to the Mediterranean culinary tradition, where the combination of tomato and basil is very common. In different Latin American countries, this soup has different names; in Mexico it is usually called "sopa de jitomate con albahaca", while in Argentina and Uruguay it is known as "crema de tomate con albahaca". The popularity of this recipe lies in its fresh and vibrant flavor, which emphasizes the quality of the natural ingredients and the simplicity of its preparation.
Furthermore, this preparation is ideal for both cold and mild days, thanks to its creamy texture and its balance between acidic and sweet, provided by the tomato and fresh basil. Over the years, La Madeleine, a well-known restaurant chain, has made its version of this soup famous, which has won over palates and has become a frequent dish on its menus, standing out for its delicate flavor and the quality of its ingredients.
