+
4 (3)

Mains, Soups

Nordstrom's tomato basil soup

Nordstrom's tomato basil soup
Los Angeles Times

Dear SOS: I would like the recipe for tomato basil soup from Nordstrom Cafe. I have not been able to squeeze the recipe out of the chefs. Can you help? Michelle Barnes Trabuco Canyon Dear Michelle: This recipe is featured ... Read more

Total time: 1 hour, 15 minutes | Serves 12 to 14
  • 1/3 cup olive oil
  • 5 carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 1 tablespoon dried basil
  • 2 (28-ounce) cans whole Italian-style tomatoes in puree
  • 3 (32-ounce) boxes low-sodium chicken broth (12 1/4 cups)
  • 2 cups heavy cream
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons thinly sliced basil leaves

Step 1In 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 cook, stirring occasionally, until softened, 10 to 12 minutes.

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

Step 3Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade. Return the pureed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Step 4Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.


HAVE YOU TRIED


Kale salad with farro, dried fruit and blue cheese
Kale salad with farro, dried fruit and blue cheese

Homemade pop tarts
Homemade pop tarts

Celery duo
Celery duo

Roast Lamb With Fresh Peas and Turnips
Roast Lamb With Fresh Peas and Turnips

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Roasted rainbow cauliflower tacos
Tortelloni with sage butter
Ratatouille
Baked Chilean sea bass with tomatillo sauce