Nordstrom Roma Tomato Basil Soup (Copycat Recipe)

One bowl of Nordstrom tomato soup with basil and crostini.

5 from 1 vote

Nordstrom Roma Tomato Basil Soup (Copycat Recipe)

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.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Italian

Diet: Diabetic, Kosher, Low Fat, Low Salt, Vegetarian

Servings:

Author: Lindsey Baruch

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