Every time when my daughter and I go shopping at the mall, we will almost always eat lunch at Nordstrom's Cafe. Lately I was craving their tomato and basil soup, that is when I decided to make it myself. I found this recipe at www.seattlesouthside.com. When I made it, it tasted just like at the Nordstrom's Cafe. This recipe is a keeper for sure!!!
1/3 cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in purée
1 can (14.5 ounces each) low-sodium chicken broth
2 cups heavy (whipping) cream
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons
1. In a 6- to 8-quart saucepan, over medium heat, warm the oil and swirl to coat the bottom of the pan.
2. Add the carrots, onions and dried basil, and sauté, stirring occasionally, until softened, 10 to 12 minutes.
3. Add the tomatoes, including the purée, broth, and fresh basil and bring just to a boil.
4. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
5. Remove from the heat. Purée the soup in the saucepan using a wand-type emulsion blender; or working in batches, purée the soup in a blender or in a food processor fitted with the metal blade.
6. Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.