Nordstrom Tomato Basil Soup Recipe with Parmesan-Garlic Crostini | What’s Cooking

Nordstrom Tomato Basil Soup Recipe. Photo by Jeff Powell.

Nordstrom Tomato Basil Soup: it’s our most asked-for recipe and our most-ordered dish. Of course, you’re always welcome to stop in at one of our restaurants for a warm bowl, but this soup is super easy to make at home. It takes under an hour, mostly unattended.

What’s our secret? High-quality ingredients (like Italian-style San Marzano tomatoes), a handful of carrots for sweetness, some heavy cream for a velvety texture and both dried and fresh basil for added complexity. Place one of our Parmesan-Garlic Crostini on the side (both recipes included after the jump), and you’ve got a homey-but-elegant lunch or first course. For an alternative garnish, try our recipe for Focaccia Bread with Olive Oil and Rosemary.

Tomatoes and basil for soup recipe.

Homeade creamy tomato basil soup. Photo by Jeff Powell.

Le Creuset dutch ovens and braisers

Nordstrom Tomato Basil Soup and Parmesan-Garlic Crostini
From our Friends and Family Cookbook; served at selected Nordstrom Restaurants
(Serves 8 – 10)

Tomato Basil Soup
1/3 cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in purée
1 can (14 1/2 ounces) low-sodium chicken broth
2 cups heavy (whipping) cream
Kosher salt
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons



1. To make the Tomato Basil Soup, in a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and sauté, stirring occasionally until softened, 10 to 12 minutes.



2. Add the tomatoes, including the purée, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.


3. Remove soup from the heat. Purée the soup in the saucepan using a wand-type immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade.


4. Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Nordstrom tomato basil homeade soup recipe. Photo by Jeff Powell.

5. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the fresh basil and serve immediately with the crostini resting on the rim of the bowl.

Nordstrom Parmesan Garlic Crostini. Photo by Jeff Powell.

Parmesan-Garlic Crostini
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons kosher salt
1 1/4 teaspoons granulated garlic (not garlic powder)
2 tablespoons finely chopped fresh flat-leaf parsley
1 baguette, cut on a sharp diagonal into 3/8-inch-thick slices, each about 5 1/2 inches long

1. Position a rack in the top third of the oven and preheat it to 350°F.

2. Mash the butter, cheese, salt and granulated garlic together in a medium bowl with a rubber spatula until combined. Stir in the parsley.


baguette-sliced-on-bias grated-parmesan-cheese easy-crostini-recipe-idea-parmesan-butter

3. Using a flexible metal spatula, spread each slice of bread with a generous two teaspoons of the butter mixture in an even layer without any “bald spots.” Do not skimp. Arrange the crostini, spaced closely but not touching, on a baking sheet. The unbaked crostini can be prepared to this point up to 3 hours ahead, covered with parchment paper and stored at room temperature. Do not refrigerate.

Nordstrom Parmesan Garlic Crostini.

4. Bake, uncovered, until golden brown, 10 to 12 minutes. Serve warm.

Nordstrom Cafe Tomato Basil Soup Recipe. Photo by Jeff Powell.

Download this Nordstrom Tomato Basil Soup recipe to save and print. Find more recipes to make at home in our What’s Cooking series and stop by a Nordstrom restaurant near you, for even more delicious food. Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

—Jeff Powell (photos and intro)

{ 30 comments… add one }
  • Colleen G Cavin January 22, 2017, 12:17 pm

    Hint #2: Invest in a hand blender – trust me. After doing the “…working in batches, purée in a blender or food processor fitted with a metal blade.” thing and cleaning tomato soup off the kitchen ceiling, using a hand blender saved me.

  • Colleen G Cavin January 22, 2017, 12:13 pm

    Hint: Make a huge batch – it freezes well.

  • Tina January 15, 2017, 6:35 am

    Hi! I love all the soups at Nordstrom Cafe especially the Crab Bisque, however my daughter had the vegetable soup
    At a Nordstrom in Michigan and we fell in love. We are looking for the recipe for this a “best ever” vegetable soup!

  • Victoria Griffing December 19, 2016, 5:57 pm

    I have a girls’ date with my mom at least every other week at Nordstrom Cafe at Westfarms in CT and we LOVE this soup. I made it tonight and the texture and flavor was pretty much on point (I even got my toddler to eat the hidden veggies!) One question – I could swear there is some garlic in the restaurant soup? I added a tablespoon of minced garlic to this recipe. Any insight to how much if any is used? Thanks for sharing this!!

  • Jeff Powell, Blogs Editor July 11, 2016, 4:44 pm

    Hi Emanuela! So glad you tried the recipe. The ratio of carrots to onion by weight is 1:1–about 8 ounces (227 grams) of each. Of course, the type and brand of canned tomatoes and chicken stock will also make a difference to the flavor profile. At our restaurants, we use a particular kind of both, which aren’t available to the public (sadly!). Getting your hands on the best you are able to will no doubt help. The results may not taste exactly the same, but will no doubt still be delicious. Let us know how your second batch turns out!

  • Emanuela July 11, 2016, 3:33 pm

    Hi, Jeff! I tried this recipe a couple weeks ago, and it just wasn’t the same as the restaurant’s soup. I suspect that the ratio of carrots to onion was off for me (too much onion, I’m sure). Is there a more exact measurement for these two ingredients? Like are they supposed to be “large” carrots? And how large an onion? Or is there an approximate ratio I can follow, like half of the pot should be onion and half should be carrot (as in the picture)? Or even better: how many grams of each ingredient?

    And of course, thank you soooo much for posting the recipe! I look forward to your response for attempt #2. : )

  • Jeff Powell, Blogs Editor April 18, 2016, 10:45 am

    Thank you, Sylvieann. We’re glad you found us. Enjoy the soup!

  • Sylvieann April 18, 2016, 2:01 am

    I love tomato basil soup! This looks like a great recipe and I am going to make it tomorrow. Thanks for sharing your recipes. I’m sort of new to Pinterest and just found your site.

  • Malin Andersson March 25, 2016, 6:28 am

    I am very glad to read this tomato recipe because it is very yummy and beautiful and I am super excited to try this tomato recipe for my breakfast. Thanks for sharing it.

  • Malin Andersson March 2, 2016, 4:46 am

    Hello Sara! Last night, I made the tomato soup using your recipe. It was made very tasty and delicious. Thanks you so much for the delicious recipe.

  • Jeff Powell, Blogs Editor February 24, 2016, 1:30 pm

    Thanks for the kind words, Jeannette! As far as I know, the croutons are just salt, pepper, olive oil, Parmesan and a splash of Worcestershire.

  • Jeannette February 20, 2016, 9:49 am

    I love the soup and the croutons. It seems there are some fennel seeds – or are they caraway? – involved in the croutons that are served in the café?

  • Jeff Powell, Blogs Editor February 12, 2016, 11:54 pm

    Hi Kathryn, you’re not alone! I finally found some in the bulk spices section of my local market. We use the granulated garlic because it’s an easy way to disperse garlic flavor evenly throughout the compound butter. You can use two cloves (or more or less depending on how much you like it) of fresh garlic; just be sure to chop it finely and then crush it as best you can by dragging the side of your knife downward and across your cutting board against the minced pieces until you get a paste. After mixing well, that will help ensure nobody gets a big, unexpected lump of garlic on their crostini. 😉 Enjoy!

  • Kathryn Peters February 12, 2016, 5:39 pm

    I’m having a hard time finding granulated garlic. Any suggestions?

  • Jeff Powell, Blogs Editor February 10, 2016, 11:49 am

    Hi Sajid, you can definitely use a good vegetable stock as a vegetarian substitute. Enjoy!

  • Sajid February 10, 2016, 10:01 am

    Thanks for posting this! Is there a vegetarian substitute for the chicken broth?

  • Rosela García January 27, 2016, 12:44 am

    Me encanta esta sopa de tomate….mmmmmm

  • Jeff Powell, Blogs Editor January 25, 2016, 3:12 pm

    Our pleasure, Amber. So glad you and your daughter enjoy it!

  • Amber January 24, 2016, 6:44 pm

    Thank you for this recipe. I’ve been making tomato soup almost a year now but my daughter loves your tomato soup best. I tried it & nailed it first try. It did help having her by my side when seasoning with salt & pepper to ensure it was to her liking. Thank you!!!

  • Sara January 21, 2016, 10:04 am

    I have the same problem as Serena. I have made the tomato soup from the cookbook (followed the directions to a ‘t’ and used good quality ingredients) and it never comes out the same. You can definitely tell a difference between my homemade copycat version and what’s served in the restaurant. I’m convinced what is made in the restaurant differs ever so slightly from the cookbook recipe.

  • Shirley Wicks December 27, 2015, 7:37 am

    Thank you Jeff! I look forward to seeing a blog sign up! I will check back the end of each week to see what’s new!

  • Jeff Powell, Blogs Editor December 18, 2015, 12:30 pm

    Hi Serena, I spoke with one of our chefs, Dan Wood. He’d really like to help find out why you’re experiencing a difference when you make our soup at home, but he needs more details in order to troubleshoot. If you could describe what seems different and anything else you can think of, it could help him narrow down what might be going on. As for the jarred soup, it’s nearly exactly the same as what’s served in our restaurants once you add the called-for amount of cream. Of course, there’s always the difference of having someone else cook good food for you… 🙂

  • Jeff Powell, Blogs Editor December 16, 2015, 3:56 pm

    Shirley, thank you for the kind words…and we’re so glad to have another fan of our Tomato Basil Soup! At present, we don’t have a subscription/sign-up service for the blog (we’re working on it). You will find a link to The Thread in some of our emails. If it helps to know, I do try to publish a new recipe every Thursday by the end of the day, and I hope you come back regularly to see what’s new each week!

  • Shirley Wicks December 16, 2015, 12:46 pm

    I am so glad I found this recipe! My daughter loves your Tomato Basil Soup! I am not much of a soup girl, but since getting my Kitchenaid Torrent Blender for a gift I am getting recipes to try for my family. I love your restaurants and recipes that you share. Is there a specific blog sign up or is it just linked in my normal emails?
    Thank you! Shirley

  • Jeff Powell, Blogs Editor November 30, 2015, 2:50 pm

    Hi Barbara, I’ll poke around for the recipe and send it your way. 😉

  • Barbara Van Hare November 29, 2015, 4:31 am

    Where can I find the recipe for the Nordstrom Cafe Parmesan Crusted Chicken Salad? It’s my favorite salad of all time and unfortunately the closest Nordstrom is 4 hours from where I live so I don’t get to have it very often!

    Thanks for any help you can provide!


  • Jeff Powell, Blogs Editor November 23, 2015, 8:45 pm

    Hi Serena, I’m checking in with our Restaurants Team about any recommendations. I’ll add an update here (and via email) as soon as I hear back!

  • Serena November 23, 2015, 12:30 am

    Ive noticed that the soup in the jars does not taste the same as the hot soup in the cafe… Why not? I’ve made the soup at home based on the recipe from the Nordstrom book but it’s not as good. What am I doing wrong? I love this soup but can’t seem to nail it.

  • Jeff Powell, Blogs Editor October 31, 2015, 12:20 pm

    Thank you, Carol…I hope you do!

  • Carol October 31, 2015, 10:07 am

    OMG!!! This recipe looks so delicious. Can’t wait to try it.

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