best.tomato.soup.ever.

Last night I attempted to copy Nordstrom Café’s Tomato Soup. This is probably my third or fourth attempt over the last couple winters. While working there in college, I fell in love. I probably ate the soup each day that I worked there! The original recipe I took from the Café yields about 125 servings, so it has taken some time for me to cut the recipe into my recipe that makes around 8 cups.

Paige's Tomato Soup - based on Nordstrom Café's Tomato Basil

• 1 small/medium yellow onion, sliced
• ¼ cup Basil, chopped (LOOOVE basil? Add more. I do.)
• 1 carrot, peeled and sliced
• 3 TBSP Extra Virgin Olive Oil
• Two 28 oz. cans of whole, peeled tomatoes (drained)
• 1 cup Chicken Stock
• ½ cup (1/2 of a Half Pint) Heavy Cream

1. Saute onion, basil, carrot and olive oil for about 15 minutes, or until soft.
2. Add tomatoes and stock. Simmer for 20-25 minutes.
3. Puree the mixture until smooth and return to pot. (Unless you double it, the entire mixture should fit in your blender)
4. Add cream. Salt & Pepper to taste.
5. I always sprinkle a little basil over the top.

I used more cream than this (half pint) last night, but I felt the cream overpowered some of the lovely flavors. I would start with a ½ cup, and add up to a half pint according to your taste preferences. Enjoy! Part of my List was a challenge to try 10 new recipes. I think I will change it to 20 and count this one!

This soup really speaks to my soul… and my belly. My best advice is to make grilled cheese sandwiches and invite friends over for this one. Now, I am on the hunt for something to make tonight with the left over chicken stock...