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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
942
Nordstrom, an American department store that dates back to 1901, might be your go-to place for new pants, a sporty winter coat, holiday gifts, and—tomato soup? Not just a place for clothes, this retailer operates about 200 restaurants and cafes in its stores. You can grab gelato, a cocktail, a sandwich, and yes, tomato soup. According to (Internet) legends, Nordstrom’s creamy, lightly sweet tomato basil soup was developed by an employee for the opening of an Overland Park, Kansas, store in 1998. The Nordstrom Friends and Family Cookbook has the official soup recipe, but I couldn’t resist coming up with my own version. Here’s how I did it.
No celery:
While many tomato soup recipes begin by sautéing onions, carrots, and celery, the Nordstrom soup starts simply with butter, onions, and lots of carrots. The sweetness of both vegetables balances out the natural acidity of the tomatoes.
Basil, three ways:
To get the most basil flavor, I added dried Italian seasoning to the aromatics, then simmered whole sprigs of fresh basil in the soup. Just before pureeing the soup, I removed the long-cooked sprigs and added plenty of fresh, sliced basil.
The finishing touches:
After the soup has been pureed, stir in 1 cup of heavy cream. It’s just enough to add a mellow richness that still lets the tomato flavor shine through. Because tomato soup needs some sort of grilled cheese moment, I added a quick Parmesan and butter crostini. The crostini are crispy, cheesy, and perfect for dunking.
Did you try this recipe? Let us know in the comments!
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Ingredients
Soup
- 4 Tbsp.
unsalted butter
- 1
large yellow onion, finely chopped
- 4
large carrots (aout 1 1/4 lb. total), peeled, thinly sliced
Kosher salt
Freshly ground black pepper
- 1/3 cup
tomato paste
- 1/2 tsp.
Italian seasoning
- 1
(28-oz.) can whole plum tomatoes
- 3 1/2 cups
low-sodium vegetable or chicken broth
- 2
basil sprigs, plus 1/2 cup sliced fresh basil leaves
- 1 cup
heavy cream
Crostini
- 4 Tbsp.
unsalted butter, softened
- 2 oz.
Parmesan, finely grated (about 1 cup), divided
Freshly ground black pepper
- 1
baguette, cut into 1/2"-thick slices
Sliced fresh basil leaves, for serving
Directions
Soup
- Step 1In a large saucepan over medium heat, melt butter. Add onion and carrots; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes.
- Step 2Add tomato paste and Italian seasoning. Cook, stirring, until tomato paste is brick red, 2 to 3 minutes. Add tomatoes and their juices, broth, and basil sprigs; season with salt and pepper. Crush tomatoes with a wooden spoon or potato masher. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened and reduced, about 25 minutes.
- Step 3Remove saucepan from heat. Discard basil sprigs. Stir in sliced basil. Using an immersion blender (or transfer mixture to a standard blender), blend until smooth (return to saucepan, if needed). Stir in cream; season with salt and pepper. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Crostini
- Step 1Arrange a rack in center of oven; preheat to 400°. In a small bowl, mash butter and 1/4 cup Parmesan with a fork; season with pepper.
- Step 2Spread some Parmesan butter on one side of each baguette slice, then transfer buttered side up to a parchment-lined baking sheet. Sprinkle with remaining 1/4 cup Parmesan.
- Step 3Toast crostini until edges are browned and cheese is melted, about 10 minutes.
- Step 4Ladle soup into bowls. Top with basil. Serve with crostini alongside.
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