This copycat Nordstrom’s tomato basil soup, a favorite from the department store’s café, can be made at home. The crunchy crostini are delightful with this recipe.

Preparation Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped carrots
• 1 cup finely chopped onions
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 ( 28 ounce) can whole peeled tomatoes with juice, preferably San Marzano tomatoes
• 2 cups vegetable broth
• 1 tablespoons minced fresh basil leaves , or more to taste
• 1 cup heavy cream

Steps

1. For soup, heat olive oil in a 3 to 4 quart pot over medium heat. Add carrots and onions, and cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
2. Add dried basil, salt, and black pepper, and stir for about 1 minute. Add tomatoes and their juices along with vegetable broth. Stir, bring to a boil, then reduce heat and slowly simmer 20 to 25 minutes, uncovered. Add minced fresh basil and cream and simmer about 5 minutes more.
3. Puree the soup with a stick blender or a blender. Taste and adjust seasonings.
4. Meanwhile, for crostini, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment. Place baguette slices on the prepared pan.
5. Combine butter, granulated garlic, salt, and minced parsley in a bowl. Use a spatula to mash and stir until well mixed. Add shredded Parmesan and stir until a paste is formed.
6. Spread about 1 tablespoon garlic-Parmesan paste on each baguette slice.
7. Bake in the preheated oven until lightly browned and crunchy, 12 to 15 minutes, or until lightly browned and crunchy.
8. To serve, ladle soup into serving bowls and serve with crostini. Garnish with fresh basil.