This recipe recreates the rich, creamy tomato basil soup famous at Nordstrom Cafe. It is a simple yet sophisticated dish that relies on high-quality canned tomatoes and a touch of heavy cream for a restaurant-style finish.
List of ingredients
- 1/3 c extra virgin olive oil Рused for saut̩ing the base vegetables.
- 1 yellow onion, finely chopped (about 8 oz.) – provides a savory aromatic foundation.
- 1 c carrots, peeled and finely chopped – adds natural sweetness and depth.
- 1 1/2 tsp kosher salt – enhances all the flavors of the soup.
- 1/2 tsp freshly ground black pepper – adds a subtle hint of spice.
- 2 tsp dried basil – provides a concentrated herbal base.
- 56 oz. San Marzano or Italian Style plum tomatoes in juice – the primary flavor source.
- 1 quart vegetable stock – creates the necessary liquid volume and savoriness.
- 16 oz. heavy whipping cream – lends a smooth, creamy texture.
- 1/2 oz fresh basil leaves – adds a bright, fresh aromatic finish.
step-by-step instructions
- Sauté Vegetables: Heat olive oil in a large dutch oven over medium high heat. Add the finely chopped onion and carrots, cooking for 3-4 minutes until they soften and begin to caramelize.
- Season: Stir in the kosher salt, ground black pepper, and dried basil. Let the mixture cook for 1 minute to toast the herbs.
- Simmer: Pour in the plum tomatoes (with their juice) and the vegetable stock. Reduce the heat and let the soup simmer on low for 20-25 minutes.
- Add Cream: Stir in the heavy whipping cream and continue to cook for another 5 minutes.
- Puree: Add the fresh basil leaves to the pot. Use an immersion blender or a regular blender to puree the soup until it is completely smooth.
- Serve: Ladle the soup into bowls and garnish with additional fresh basil leaves before serving.
Professional Cooking Techniques
Selecting the Best Canned Tomatoes
For the most authentic taste, use San Marzano plum tomatoes grown in the volcanic soil of Italy. These tomatoes are known for their lower acidity and thicker flesh compared to standard varieties. If unavailable, any high-quality Italian-style whole plum tomato in juice will work well.
Controlling the Sauté Temperature
Maintain a medium-high heat when sautéing the onions and carrots to achieve light caramelization. This process creates a depth of flavor that raw vegetables cannot provide. Avoid burning the aromatics, as scorched onions can introduce a bitter taste to the final soup.
Optimizing the Pureeing Process
Using an immersion blender is the most efficient method as it allows you to blend directly in the Dutch oven. If using a traditional countertop blender, blend in small batches to avoid overflowing. Always leave the center cap of the blender lid slightly open to allow steam to escape and prevent pressure buildup.
Preserving Fresh Basil Aromatics
Fresh basil is delicate and its volatile oils evaporate quickly when exposed to high heat. By adding the fresh leaves at the very end, just before pureeing, you preserve the bright, peppery notes. This ensures the soup has a fresh herbal aroma rather than a cooked, muted flavor.
Ingredient Substitutions and Alternatives
Dairy-Free Cream Substitutes
To make this soup vegan or dairy-free, replace the heavy whipping cream with full-fat coconut milk or cashew cream. Cashew cream is particularly effective because it has a neutral flavor and a similar viscosity to dairy cream. Avoid using thin almond milk, as it will not provide the same richness.
Alternative Vegetable Broths
Low-sodium vegetable stock is recommended to keep the salt levels balanced. If you only have bouillon cubes, dissolve them in boiling water and reduce the additional salt in the recipe. Homemade vegetable scrap broth adds an even deeper layer of complexity to the base.
Using Fresh vs Dried Basil
Dried basil is used early in the recipe to build a deep, earthy base during the simmering process. Fresh basil is reserved for the end to provide a top note of brightness. If you only have fresh basil, increase the quantity significantly and add half during the simmer and half at the end.
Swapping Onions for Shallots or Leeks
For a milder and slightly sweeter flavor, you can substitute the yellow onion with finely chopped shallots. Leeks are another excellent alternative, provided you clean them thoroughly to remove any grit. Both options maintain the aromatic structure of the soup while shifting the flavor profile slightly.
Serving Suggestions
Perfecting the Grilled Cheese Pairing
The classic accompaniment to tomato basil soup is a grilled cheese sandwich. Use a sourdough or brioche bread with a blend of aged cheddar and gruyère for the best flavor. Butter the outside of the bread generously to achieve a golden-brown, crispy exterior.
Adding Homemade Garlic Croutons
Elevate the presentation by adding toasted garlic croutons on top of the soup. Cube a baguette, toss with melted butter, garlic powder, and a pinch of salt, then bake at 375°F until golden. These add a necessary crunch that contrasts with the smooth texture of the puree.
Incorporating Pesto Swirls
For a gourmet look, drizzle a small amount of basil pesto over the surface of the served soup. Use a toothpick to swirl the pesto into a spiral pattern. This adds an extra punch of garlic and basil flavor to every spoonful.
Bread Dipping Options
Beyond grilled cheese, serve the soup with a warm focaccia or a toasted ciabatta roll. Brushing the bread with olive oil and rubbing a raw garlic clove on the toasted surface enhances the Italian flavors. A side of parmesan crisps also provides a salty, savory complement.
Storage and Preservation
Proper Refrigeration Methods
Store the leftover soup in airtight glass containers to maintain freshness. Ensure the soup has cooled slightly before sealing the lid to prevent excess condensation. The soup will stay fresh and flavorful in the refrigerator for up to 4 days.
Freezing the Soup Base
It is recommended to freeze the soup base before adding the heavy cream. Dairy can separate or become grainy during the freezing and thawing process. Freeze the pureed tomato and vegetable mixture, then stir in the fresh cream and basil upon reheating.
Preventing Dairy Separation
When storing cream-based soups, the fat may separate from the liquid over time. To fix this, stir the soup vigorously after heating. If the texture remains uneven, a quick pulse with an immersion blender will re-emulsify the fats and restore the smoothness.
Reheating Instructions
Gentle Stovetop Reheating
The best way to reheat this soup is in a small pot over low to medium heat. Stir frequently to ensure the cream does not scorch on the bottom of the pan. Add a tablespoon of water or vegetable stock if the soup has thickened too much during storage.
Safe Microwave Warming
If using a microwave, heat the soup in 1-minute intervals, stirring in between. This prevents hot spots and ensures the cream is heated evenly throughout. Use a microwave-safe container with a loose lid to prevent splattering.
Using a Slow Cooker to Keep Warm
For parties or gatherings, transfer the completed soup to a slow cooker on the ‘Warm’ setting. This keeps the soup at a food-safe temperature without continuing to cook the ingredients. Stir occasionally to keep the consistency uniform.
Make-Ahead Preparation
Chopping Vegetables in Advance
To save time on cooking day, chop the onion and carrots and store them in a sealed container for up to 48 hours. Peel the carrots and dice them uniformly to ensure they cook at the same rate as the onions. This reduces the active prep time to just a few minutes.
Storing the Unblended Base
You can cook the soup up until the point of adding the cream and pureeing. Store this chunky tomato base in the fridge. When ready to serve, simply heat the base, stir in the cream and fresh basil, and blend for a fresh-tasting result.
Troubleshooting Common Issues
Reducing Tomato Acidity
If the soup tastes too acidic, add a tiny pinch of granulated sugar or a small amount of baking soda. The sugar balances the tartness of the tomatoes, while baking soda chemically neutralizes the acid. Add these in very small increments to avoid altering the flavor too much.
Thickening a Thin Soup
If the soup is too thin, simmer it for an additional 10-15 minutes without the lid to allow some of the water to evaporate. Alternatively, you can blend in a small amount of mashed potato or a teaspoon of cornstarch slurry. Avoid adding too much flour, as it can leave a raw taste.
Handling Over-processed Textures
Over-blending can introduce too much air into the soup, creating a frothy or foamy top layer. To fix this, let the soup sit for 10 minutes after blending to allow the bubbles to subside. You can also skim the foam off the top with a spoon before serving.
Fixing Curdled Heavy Cream
Curdling usually happens if the cream is added to boiling liquid too quickly or if the soup is overheated. To rescue a curdled soup, blend it again with an immersion blender to force the emulsion back together. In the future, temper the cream by mixing it with a small amount of hot soup before adding it to the main pot.
Frequently Asked Questions
Can I use crushed tomatoes instead of plum tomatoes?
Yes, you can use canned crushed tomatoes, but the texture may vary slightly. Plum tomatoes are typically denser and provide a more consistent puree. If using crushed tomatoes, ensure they are of high quality and not pre-seasoned with additives.
How do I make the soup thicker without more cream?
You can increase the amount of carrots in the base, as they provide natural thickness when pureed. Another option is to simmer the soup longer to reduce the liquid volume. Avoid adding excessive thickeners that might mask the fresh tomato flavor.
Is it possible to omit the carrots?
While you can omit the carrots, they are essential for balancing the acidity of the tomatoes with natural sweetness. Without them, you may find the soup tastes more tart and less complex. If you dislike carrots, you can try a small amount of parsnip or celery instead.
Which blender is best for a smooth consistency?
A high-powered immersion blender is ideal for this recipe because it is convenient and efficient. If you prefer a traditional blender, a Vitamix or similar high-speed blender will provide the smoothest, most professional texture.
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Nordstrom Cafe’s Tomato Basil Soup
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This iconic soup is a customer favorite at Nordstrom Cafe.
Ingredients
- 1/3 c extra virgin olive oil
- 1 yellow onion, finely chopped (about 8 oz.)
- 1 c carrots, peeled and finely chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp dried basil
- 56 oz. San Marzano or Italian Style plum tomatoes in juice
- 1 quart vegetable stock
- 16 oz. heavy whipping cream
- 1/2 oz fresh basil leaves
Instructions
- Step: Heat olive oil in a large dutch oven over medium high heat. Add onion and carrots. Let cook 3-4 minutes until vegetables soften and start to caramelize.
- Step: Add salt, pepper and dried basil. Stir and let cook for 1 minute.
- Step: Add tomatoes and broth. Cook 20-25 minutes on a low simmer.
- Step: Add cream and cook 5 more minutes.
- Step: After cream has cooked for 5 minutes, add fresh basil and puree soup with an immersion or regular blender. Make sure soup is completely pureed.
- Step: Serve in bowls with additional fresh basil for garnish.
Notes
Using high-quality canned tomatoes like San Marzano eliminates the need for roasting. Use an immersion blender for a completely smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 11 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 75 mg