Before, during, or after a shopping trip at Nordstrom, you may have indulged in a hot bowl of this signature soup that many say is the best tomato basil soup they’ve ever had. It’s creamy, it’s tomato-y, and it’s slightly sweet with the perfect balance of basil in the mix. Now you can make a clone version yourself at home with very little effort using canned tomatoes, dried basil, and fresh carrots and onions. I’ve even included the hacked recipe here for the crispy Parmesan toasts that are served on the side. If you’re a fan of great tomato soup, you gotta give this one a try.

3 tablespoons extra virgin olive oil
10 ounces (about 2 cups) peeled and chopped carrots
5 ounces (about 1¼ cups) chopped yellow sweet onion
2 teaspoons dried basil
2 28-ounce cans whole peeled plum tomatoes
4 cups chicken broth
1 cup water
1 6-ounce can tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy cream

1 French baguette
½ cup (1 stick) unsalted butter, melted
¼ teaspoon salt
1 teaspoon dried parsley
Pinch of garlic powder
⅓ cup grated Parmesan cheese

Cooking method

1-Heat the oil in a saucepan or soup pot (that will hold at least 4 quarts) over medium heat. Add the carrots and onion and cook for 10 minutes or until the carrots begin to soften. Stir occasionally. After 10 minutes, stir in the basil.

2-Add the remaining ingredients, but not the cream, and bring the soup to a boil. Reduce the heat and simmer, uncovered, for 1 hour.

3-While the soup simmers, make the Parmesan toasts by preheating your oven to 375 degrees F. Slice the baguette at an extreme angle into ¼-inch slices. Combine the melted butter with the salt, parsley, and garlic powder in a small bowl. Arrange the bread slices on a baking sheet and brush each slice of bread generously with the butter. Sprinkle each slice with Parmesan cheese, then bake in the oven for 8 to 12 minutes or until golden brown.

4-When the soup has simmered for 1 hour, use a blender (working in batches) or an immersion blender to blend the soup until smooth.

5-Add the cream and reheat the soup over medium heat until hot. Serve with 2 to 3 Parmesan toasts on the side.

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