Nordstrom Roma Tomato Basil Soup (Copycat Recipe)
on Nov 05, 2026
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I grew up going to the Nordstrom Cafe with my mom and sister, and we would always order the Nordstrom Roma Tomato Basil Soup, so here is my Copycat recipe, with a little twist using truffle cheddar cheese for the crunchy crostini topping. This soup is made with canned Roma tomatoes, aromatics, and finished with a crunchy crostini.
If you’re looking for more tomato soup recipes, be sure to check out our Roasted Tomato Soup with Crispy Gruyère Toasts and Simple Heirloom Tomato Soup with Basil.
Why You’ll Love This Recipe
- Sweetness from the onions and carrots, with a creamy finish
- Includes minimal ingredients, including pantry staples
- Easy to scale servings and prep ahead
- The truffle cheddar adds depth of flavor to the crostini
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Tomato Soup Base: The tomato soup starts with a base of butter, onion, carrots, whole peeled tomatoes, dried basil, garlic, and broth, all blended with basil and cream.
- Truffle Cheddar Garlic Crostini: The crostini is made with softened butter mixed with truffle cheddar, garlic, and parsley, baked on sliced bread.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Simmer: Let the soup simmer until the vegetables are soft before blending.
- Substitutions for truffle cheddar: You can use any cheese that you prefer, such as sharp cheddar or parmesan.
- Prep: You can prepare this ahead of time and warm up the soup when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Nordstrom Tomato Soup
Step 1: Melt butter with your onions, carrots, and aromatics until softened.
Step 2: Add in your canned tomatoes, and season with salt and pepper.
Step 3: Blend when the vegetables are soft, and then stir in your cream off the heat.
Step 4: Make your crostini and pour the soup into bowls.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this Nordstrom Tomato Soup? We have you covered!
Nordstrom Tomato Soup FAQs
You can adjust with coconut milk to make this vegan, and adjust the crostini with vegan cheese, or omit completely. You can also adjust with half and half.
Ensure you are cooking out the canned tomatoes before blending, and adjusting with salt to balance out any acidity.
This recipe was created in 1998 by Chef Tony Colabelli.
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Nordstrom Roma Tomato Basil Soup (Copycat Recipe)
Equipment
Ingredients
Tomato Soup
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 28-ounce can whole peeled Roma tomatoes, including juices
- 3 cups vegetable broth
- 7 to 8 large basil leaves, roughly chopped, plus more for serving
- 1/2 cup heavy cream
Truffle Cheddar Crostini
- 4 tablespoons unsalted butter, softened
- 1/2 cup finely shredded truffle cheddar cheese
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh basil or parsley
- 1 baguette, sliced
Instructions
- Preheat the oven to 400°F. Melt your butter in a medium saucepan over medium heat. Add the diced onion and carrot and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the dried basil, garlic powder, salt, and pepper.
- Add in the canned tomatoes with their juices, along with the broth. Season to taste, as needed, with salt and pepper.
- Bring this to a gentle simmer, then reduce the heat to medium-low. Cook your soup uncovered for about 15 to 20 minutes, until your carrots are tender. At the last minute, add in your basil to the soup.
- While your soup is simmering, mix the softened butter, truffled cheddar cheese, garlic powder, and fresh herbs until a spreadable paste forms.
- Spread evenly on baguette slices and arrange them on a baking sheet lined with parchment paper. Toast in the oven for 12 to 15 minutes, until golden and the cheese has melted.
- Transfer to a blender carefully, or use a hand blender to blend until smooth. Bring your soup back to the pot (if using a blender), and stir in your heavy cream with the heat off, or on low heat. Adjust as needed with salt and pepper.
- Transfer to bowls with your crostini, topping the soup with basil and black pepper.
Notes
- Simmer: Let the soup simmer until the vegetables are soft before blending.
- Substitutions for truffle cheddar: You can use any cheese that you prefer, such as sharp cheddar or parmesan.
- Prep: You can prepare this ahead of time and warm up the soup when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special and easy recipe that is super nostalgic to me! I hope you enjoy this recipe!