Copycat Nordstrom Tomato Basil Soup
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: Healthy
Ingredients
- 4 Tablespoons butter
- 2-3 tablespoons Olive oil
- 1 lb sweet cherry tomatoes, sliced in half lengthwise
- 6 roma tomatoes, sliced in half lengthwise
- 2 small shallots or 1 large shallot, thinly sliced (about 1 cup)
- 1 head of garlic
- 2 tsp fresh thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 yellow onion, diced
- 2 Tablespoons tomato paste
- 1- 28 oz can whole peeled san marzano tomatoes
- 1- 8 oz can tomato sauce
- 4 cups vegetable broth
- 10-12 basil leaves
- 1 cup heavy cream
- salt + pepper, to taste
For the parmesan garlic bread:
Drizzle sourdough bread slices with olive oil, and sprinkle garlic power and grated parmesan on top. Bake in a 400 degree oven for 6-7 minutes until golden.
Instructions
- Preheat oven to 400 degrees. Line a large rimmed sheet pan with parchment paper or a nonstick silicone baking mat.
- To sheet pan, add roma tomatoes, sliced cherry tomatoes, shallots, thyme, garlic powder, oregano, salt, pepper, and a generous drizzle of olive oil. Toss together until everything is evenly coated.
- Slice the top off of the head of garlic and drizzle with olive oil. Wrap with foil and then add to the corner of your sheet pan. Roast everything for 45-55 minutes
- While the tomatoes are roasting, heat a large stock pot over medium heat. Add 2 Tablespoons of butter and a few Tablespoons of olive oil and diced yellow onion. Saute for 3-4 minutes until translucent. Add in tomato paste and stir around until it has toasted slightly, about a minute
- Pour in whole peeled tomatoes, tomato sauce, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until tomatoes are falling apart
- When tomatoes in the oven are finished roasting, add to the pot making sure to add all the juices, along with remaining 2 T butter, basil, and heavy cream
- Blend until smooth and creamy *see notes, and serve with toasted bread or grilled cheese.
- Enjoy!
Notes:
*If you don’t have an immersion blender, I suggest you let the soup cool slightly then add to your blender. It may be best to do this in batches. If the soup is still boiling and you use a blender, the pressure could cause the top to pop off so be very careful!!!
