Forget fine dining—this is the soup people go to the mall for. It’s creamy, velvety, and somehow tastes like a hug with better PR. One spoonful and you’re wondering why your pantry tomatoes never hit like this.
The best part? You can make the iconic Nordstrom Tomato Basil Soup at home—with grocery-store ingredients and zero culinary drama. Ready to flex on your taste buds?
The Secret Behind This Recipe
The magic sits at the intersection of simplicity and texture.
You’re working with quality canned tomatoes, sweet carrots, onion, and fresh basil—then finishing with cream for that signature restaurant-level silk. A controlled simmer coaxes sweetness from the tomatoes while reducing acidity. And finally, a thorough blend plus a quick sieve gives you that luscious, glossy finish.
The technique, not the price tag, is what sets this soup apart.
Ingredients Breakdown
- Canned whole plum tomatoes (2 cans, 28 oz each): San Marzano if you can swing it; bright, balanced flavor.
- Carrots (2 medium, chopped): Natural sweetness to balance acidity—skip extra sugar.
- Yellow onion (1 large, chopped): Aromatic base for depth.
- Garlic (3–4 cloves, smashed): Warmth and complexity.
- Chicken or vegetable broth (3–4 cups): Adjust for thickness; start with 3 cups.
- Heavy cream (3/4 to 1 cup): For that silky, luxe finish.
- Unsalted butter (2 tbsp) + olive oil (1 tbsp): Flavor and proper sautéing.
- Fresh basil (1 packed cup, torn): The headline herb—don’t skimp.
- Sugar (1–2 tsp, optional): Only if tomatoes are extra tangy.
- Kosher salt and black pepper: Season aggressively but intelligently.
- Red pepper flakes (pinch, optional): Tiny kick to wake it up.
The Method – Instructions
- Sauté the aromatics: In a large pot, heat olive oil and butter over medium. Add onion and carrots with a pinch of salt; cook 8–10 minutes until soft and lightly golden. Add garlic and red pepper flakes; cook 1 minute.
- Add tomatoes and simmer: Pour in canned tomatoes with their juices.
Crush with a spoon. Add 3 cups broth. Bring to a gentle boil, then reduce to a simmer for 25–30 minutes, partially covered.
- Season and balance: Add salt, pepper, and sugar if needed.
Taste first—your tomatoes decide.
- Blend until silky: Stir in fresh basil. Use an immersion blender to puree until incredibly smooth. For ultra-luxe texture, pass through a fine-mesh sieve.
Yes, it’s extra. Yes, it’s worth it.
- Finish with cream: Return to low heat and stir in heavy cream. Adjust thickness with more broth if needed.
Warm gently; don’t boil.
- Final taste check: Add more salt and pepper. The flavor should be bright, sweet-savory, and balanced—no harsh acidity.
- Serve like a pro: Ladle into bowls and finish with a drizzle of cream, torn basil, and a crack of black pepper. Grilled cheese on the side?
Obviously.
How to Store
- Fridge: Cool completely, then store in airtight containers for 4–5 days.
- Freezer: Freeze without the cream for best texture—up to 3 months. Add cream after reheating.
- Reheat: Low and slow on the stovetop, stirring often. Avoid boiling to prevent separation.
Health Benefits
- Lycopene-rich tomatoes: Antioxidant power that may support heart health and reduce inflammation.
- Carrots and onion: Fiber, carotenoids, and prebiotics for gut and immune support.
- Balanced fats: A little cream improves mouthfeel and vitamin absorption—moderation wins.
- Customizable sodium: You control the salt and broth, which beats most store-bought options, IMO.
Don’t Make These Errors
- Using cheap, metallic-tasting tomatoes: If it tastes bad from the can, it won’t get better in the pot.
- Skipping the simmer: You need time to mellow acidity and develop sweetness.
- Boiling after adding cream: Hello curdling, goodbye silky texture.
- Under-seasoning: Cream dulls flavors—taste and adjust at the end.
- Not blending enough: The texture should feel like velvet, not salsa.
Different Ways to Make This
- Dairy-light: Swap half the cream for whole milk or use coconut milk for a subtle twist.
- Roasted version: Roast tomatoes, carrots, onion, and garlic at 400°F until caramelized for deeper flavor.
- Protein boost: Add white beans before blending for extra body and fiber.
- Spice route: Stir in smoked paprika or a touch of harissa for warmth.
- Low-acid: Add a small knob of butter and an extra pinch of sugar to soften tanginess.
FAQ
Can I use fresh tomatoes?
Yes—use ripe Roma or plum tomatoes (about 3–3.5 lbs).
Roast or simmer longer to concentrate flavor since fresh tomatoes hold more water.
Is the cream mandatory?
No. You can omit it and finish with a splash of olive oil or a dollop of Greek yogurt. The texture won’t be as plush, but it’ll still slap.
Can I make it in advance?
Absolutely.
The flavor improves overnight. Reheat gently and add a splash of broth if it thickens.
What pairs well with this soup?
Grilled cheese, crusty sourdough, a crisp green salad, or garlic croutons. Basil pesto swirled on top is elite, FYI.
How do I fix a too-acidic soup?
Add a bit more cream or butter, a pinch of sugar, and simmer a few extra minutes.
Salt can help balance perception, too.
The Bottom Line
Nordstrom Tomato Basil Soup wins because it’s simple, smooth, and ridiculously satisfying. With quality tomatoes, fresh basil, and a silky cream finish, you’ll nail that restaurant vibe at home. Follow the simmer-blend-sieve path, and your spoon will never hit a grainy bite again.
Make a double batch—you’ll “accidentally” eat the first one by tomorrow.