Nordstrom was my very first job, and I worked there for years. Which also means I spent a lot of time eating my way through the café menu.
The Marketplace Café at the Brea, CA store is one of those places that still feels nostalgic to me. I knew the menu well, and the tomato soup is one of those simple dishes that has stayed in my head.
This is my version for home. It’s a small-batch tomato soup for two made with shallot, carrot, dried basil, tomatoes, and chicken broth, then blended until smooth and finished with heavy cream, fresh basil, and Parmigiano-Reggiano.
I made this batch to go with my Coach Beard Parmesan + Black Pepper Biscuits, which turned out to be a pretty perfect pairing. But grilled cheese or a piece of crusty bread would be just as welcome.
Why you’ll love it
- It makes just enough for two without leaving you with a huge pot of soup.
- Shallot and carrot give the tomato base a little sweetness and depth.
- Dried basil flavors the soup as it simmers, while fresh basil brightens it at the end.
- Heavy cream gives it the smooth, creamy texture I remember from café-style tomato soup.
- Freshly grated Parmigiano-Reggiano adds a savory finish right before serving.
Nordstrom Café-Inspired Creamy Tomato Soup
Equipment
- Immersion blender
Ingredients
- 1 tablespoon olive oil extra-virgin
- ½ cup finely chopped shallot about 1 medium
- ½ cup finely chopped carrot about 1 medium carrot
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt plus more to taste
- Pinch of freshly ground black pepper
- 1 14 to 14.5-ounce can whole peeled, with juices
- 1 cup chicken or vegetable broth
- 1 Parmesan rind option
- ½ cup heavy cream
- 1 tablespoon finely chopped fresh basil
- Freshly grated Parmigiano-Reggiano for serving
Instructions
- Heat the olive oil in a small saucepan over medium heat. Add the shallot and carrot and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Add the dried basil, kosher salt, and black pepper. Cook for about 1 minute, until fragrant.
- Add the tomatoes, broth, and Parmesan rind. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- Remove the pot from the heat. Remove and discard the Parmesan rind, then blend the soup until completely smooth with an immersion blender. If you don’t have one, carefully transfer the soup to a regular blender and blend until smooth, working in batches if needed.
- Return the soup to low heat. Stir in the heavy cream and fresh basil.
- Cook for another 3 to 5 minutes, just until warmed through. Avoid bringing the soup to a hard boil after adding the cream.
- Taste and add additional salt or pepper as needed. Ladle into bowls, top with freshly grated Parmigiano-Reggiano, and serve warm.
Notes
- Whole peeled or crushed tomatoes both work here. If using whole tomatoes, the immersion blender will take care of the texture at the end.
- If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend until smooth, working in batches if needed.
- For an especially good pairing, serve with Coach Beard’s Parmesan + Black Pepper Biscuits.
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