One of my favorite copycat recipes to date! Copycat Nordstrom Tomato Soup. It’s creamy, beyond flavorful and one of the coziest things you could ever make.

THIS POST IS SPONSORED BY DEXAS. ALL THOUGHTS AND OPINIONS ARE MY OWN.

If you love an extra creamy bistro style tomato soup, you must try this recipe. It is my own rendition of the Nordstrom Cafe Roma Tomato Soup and also very similar to the La Madeleine Tomato Basil Soup, if you are familiar with either one. It’s a two part process and maybe not totally ideal for a busy weeknight, but once you’ve made it once and are familiar with the process, it goes much quicker. And trust me, the two parts are necessary to the end result- it’s so much better than any restaurant tomato soup in my opinion. It hits the spot EVERY SINGLE TIME.

Here is everything you need to make this cozy tomato soup!

• Butter & olive oil
• Cherry tomatoes.
• Roma tomatoes.
• Shallots.
• Garlic.
• Thyme.
• Dried oregano.
• Garlic powder.
• Yellow onion.
• Tomato paste.
• Canned whole peeled san marzano tomatoes.
• Tomato sauce.
• Vegetable broth.
• Fresh Basil.
• Heavy cream.

Making this soup is a three part process, but trust me it’s worth it!!

Part ONE: Get out a large rimmed sheet pan and line with parchment paper or a silicone baking mat.

*I always use my Dexas Silicone Baking Mats and have been using them for years. They are a simple & healthy alternative to cooking oils and sprays, and a lot more eco-friendly than using parchment paper or foil. They come in a few different sizes and roll up really nicely for easy storage. I use them weekly, and the best part is they can be used over and over again. Dishwasher safe making cleanup super easy. Everyone needs these in their kitchen!*

Once, your sheet pan is line, pre-heat your oven to 400 degrees. And then to your sheet pan, add the diced cherry and roma tomatoes, shallots, fresh thyme, dried oregano, salt, pepper, and olive oil. Toss it all together making sure everything is evenly coated. Then, take your whole head of garlic and carefully slice the top off, exposing the cloves inside. Drizzle with olive oil, wrap tightly with foil, and then place onto the sheet pan. Roast all of this for 45-55 minutes.

Part TWO: While your tomatoes are roasting in the oven, I like to get part two started right away. Heat olive oil and butter in a large stock pot or dutch oven. Add diced yellow onion and saute for a few minutes, until translucent. Stir in the tomato paste and cook another minute or so until it starts to turn a deep red. Then add in the can of tomatoes, tomato sauce, and broth. Bring to a boil, then reduce heat cover and simmer for 40 minutes, or until tomatoes in the oven are done roasting.

Part THREE: Last but not least, once the tomatoes are finished roasting, add everything including all juices and roasted garlic to the pot of other tomatoes. Stir in heavy cream, remaining butter, and fresh basil. Using an immersion blender, blend until really smooth and creamy. I like to serve with toasted garlic bread, but it’s also SO yummy with grilled cheese as well.

Other Soups to try:

• One Pot Tortellini Lasagna Soup
• Slow Cooker Creamy Taco Soup
• Easy Ham and White Bean Kale Soup
• One Pot Sausage Potato and Cabbage Stew
• Zsa Zsa’s vegetable beef stew
• One Pot Lemon Chicken Orzo Soup

As always, if you try this recipe, a star rating and recipe review below is so very appreciated! I am so grateful for all of your support! And thank you Dexas for sponsoring this post!

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