Nordstrom's Tomato-Basil Soup

Trying out another soup recipe, this time a Tomato-Basil soup! I usually make Tyler Florence's Roasted Tomato Soup, which we love, it's very easy, a little more time consuming with the roasted tomatoes. But then I came upon this recipe, from Serious Eats!  I've had the original at lunch in Nordstrom's Cafe. It's so good at Nordstrom's. And it's just as good at home. We loved it. It has heavy cream in it and canned tomatoes, instead of fresh, so it's easy just to make for a last minute addition to a meal, which was just what I did!  And I adapted it to what I had on hand. And it was another very quick and very easy recipe.

Nordstrom's Tomato-Basil Soup
Source: original recipe @ Serious Eats
adapted by There's Always Thyme to Cook
Printable Recipe

4 tablespoons olive oil
1 bag shredded carrots, 4 large carrots (peeled) or a bag of baby carrots cut in smaller pieces
1 onion, sliced
1 tablespoon dried basil, crushed
2 28-ounce cans whole peeled Roma tomatoes
1 quart chicken broth
1 cup heavy cream
Salt and pepper to taste

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the carrots and onion and cook until the vegetables start to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 or 10 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 minutes.

Purée with an immersion blender, regular blender or a food processor until smooth, doing so in batches if necessary. Be careful, soup will be very hot! For a much smoother texture, you can strain the purée and return the soup to the pot. Simmer for another 15 minutes or more.

Stir in cream over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

Joining Suzy from Kitchen Bouquet for another Flashback Friday! Click here to see more Flashbacks.

The recipe for the Roasted Tomato Soup is here