Nordstrom’s Tomato Basil Soup
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I’ve always had a soft spot for a good tomato basil soup, especially on a raiany day. When I came across a copycat version inspired by Nordstrom’s Café, I couldn’t resist giving it a try. While I’ve never dined at the café myself, I’ve heard rave reviews about their food, and this delicious tomato soup certainly lived up to the hype.
I followed the original recipe closely, with one small tweak—adding a pinch of baking soda to mellow out the acidity of the tomatoes. Instead of the traditional crostini, I paired it with crispy grilled cheese sandwiches, which felt like the perfect match for its rich texture. I’ve included the crostini option in the recipe, but stay tuned—tomorrow I’ll be sharing my Parmesan grilled cheese recipe that takes this pairing to the next level.
In my opinion, this soup was made for dunking. Its creamy consistency and depth of flavor practically beg for a golden, melty grilled cheese sandwich to dive right in.
Ingredients for Nordstrom’s Tomato Soup
- OLIVE OIL
- CARROTS
- YELLOW ONIONS
- DRIED PARSLEY
- KOSHER SALT
- BLACK PEPPER
- CANNED WHOLE PEELED TOMATOES WITH JUICE, PREFERABLY SAN MARZANO TOMATOES
- VEGETABLE BROTH (I USED CHICKEN BROTH)
- BAKING SODA
- FRESH BASIL
- HEAVY CREAM
Ingredients for the Crostini
- BAGUETTE
- BUTTER
- GARLIC POWDER
- KOSHER SALT
- FLAT LEAF PARSLEY
- GRATED PARMESAN CHEESE
- FRESH BASIL
Instructions for Nordstrom Tomato Basil Soup
Start by heating a drizzle of olive oil in a 3 to 4-quart pot over medium heat. Add in chopped carrots and onions, and sauté for 5 to 7 minutes, until the vegetables are soft and fragrant.
Next, stir in dried basil, salt, and black pepper, letting the spices bloom for about 1 minute. Pour in the canned tomatoes, vegetable or chicken broth, and baking soda. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer uncovered for 20 to 25 minutes, allowing the flavors to deepen.
Add the minced fresh basil and heavy cream, then simmer for another 5 minutes to finish. Use an immersion blender to puree the soup right in the pot until smooth. If using a traditional blender, work in batches and crack the lid slightly to let steam escape safely. If you don’t crack the lid of a blender while pureeing hot soup, pressure from the steam can build up inside the blender. This can cause the lid to pop off suddenly or the hot liquid to erupt, potentially leading to burns or a messy kitchen explosion. To stay safe, always vent the lid slightly, and you can also cover it with a kitchen towel to allow steam to escape while blending.
If you’re serving the soup with crostini:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange baguette slices on the sheet.
In a small bowl, mix together softened butter, garlic powder, salt, minced parsley, and shredded Parmesan cheese until a spreadable paste forms. Spread about 1 tablespoon of this garlic-Parmesan butter onto each baguette slice.
Bake the crostini for 12 to 15 minutes, or until they’re golden brown and crisp.
To serve, ladle the warm tomato basil soup into bowls and garnish with a sprinkle of fresh basil. Add a couple of crostini on the side for dipping—and enjoy every cozy, comforting bite.
Frequently Asked Questions
Why add baking soda to tomato soup?
A pinch of baking soda helps neutralize the acidity of the tomatoes, making the soup smoother and less tangy—especially helpful if you’re sensitive to acidic foods.
Do I need an immersion blender?
An immersion blender makes puréeing easy and mess-free, but a regular blender works too. Just be sure to crack the lid and cover with a towel to safely release steam while blending.
Can I freeze this soup?
Yes! Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stove and stir well to recombine.
What’s the best bread for crostini?
A baguette or French loaf works best—something with a firm crust and soft interior that crisps up beautifully in the oven.
Can I make the crostini ahead of time?
Yes! Bake and cool them completely, then store in an airtight container for up to 2 days. Reheat briefly in the oven to refresh before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Cream of Tomato Soup
- Instant Pot Creamy Tomato and Gnocchi Soup
- Beefy Tomato Soup
- Crock Pot Tomato Tortellini Soup
Nordstrom’s Tomato Basil Soup
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp olive oil
- 1 cup carrots, finely chopped
- 1 cup onions, finely chopped
- 1 tsp dried basil
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 28 oz can whole peeled tomatoes with juice, preferably San Marzano tomatoes
- 2 cups vegetable broth, I used chicken broth
- pinch baking soda
- 1 Tbsp fresh basil leaves, minced
- 1 cup heavy cream
Crostini
- 1 loaf baguette (3-inch wide) cut diagonally into about 20 (1/2-inch) slices
- ½ cup butter, at room temperature
- ¾ tsp garlic powder
- ½ tsp kosher salt
- 1 Tbsp flat-leaf parsley, minced
- ½ cup Parmesan cheese, grated
- fresh basil leaves for garnish, optional
Instructions
- Heat olive oil in a 3 to 4-quart pot over medium heat. Add carrots and onions. Saute until vegetables are softened, 5 to 7 minutes.
- Add in the dried basil, salt, and black pepper, and stir for about 1 minute. Add in the tomatoes along with the broth. Stir together and bring to a boil. Reduce the heat and cook for 20 to 25 minutes, uncovered.
- Add minced fresh basil and cream and simmer for 5 minutes more.
- Puree the soup with a stick blender or a blender. If using a blender, be sure to crack the lid to allow steam to escape.
- If serving with the crostini, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment. Place baguette slices on the prepared pan.
- In a bowl, combine the butter, garlic powder, salt, and minced parsley. Add in the shredded Parmesan and stir until a paste forms.
- Spread about 1 tablespoon of garlic butter on each baguette slice.
- Bake in the preheated oven until lightly browned and crunchy, 12 to 15 minutes, or until lightly browned and crunchy.
- To serve, ladle soup into serving bowls and serve with crostini. Garnish with fresh basil.
Nutrition
This recipe is adapted from Allrecipes.
