Food & Drink

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)