Tomato Basil Soup

Tomato Basil Soup


Olive Oil 6 Tblsp
Carrots 4 Large
Onion 1 Large
Dried Basil 2 Tblsp
Whole Peeled Roma Tomatoes (San Marzano) 3 28oz Cans
Vegetable or Chicken Broth 1 Quart
Heavy Cream 1 Pint

SAM_1975SAM_1968SAM_1966SAM_1957I used the original Nordstrom Tomato Soup recipe as the base for this Soup, it is probably the Soup I get asked to make the most everyone loves it.

It is important to use the San Marzano Roma Tomatoes they are much richer and full of flavor compared to the cheaper ones which can be watery & weak.

The secret to this Soup being so good is the untraceable sweetness that the carrots add, I think the Chicken Broth adds another depth of flavor but it works just fine with Vegetable Stock too.

The grilled cheese is just a plain old grilled cheese with the outside brushed with mayo and I used a heart shaped cookie cutter after it cooked.

If you don’t own a stick blender you can do this in batches in a blender or food processor. If you like it really smooth you can sieve it before you add the cream.

  1. Peel & dice Carrots
  2. Peel & Slice Onions
  3. Heat Olive Oil over a medium high heat then add vegetables and cook for 10 minutes or until they begin to soften, then add Dried Basil and cook until vegetables are completely soft, about another 5 minutes or so.
  4. Add Tomatoes and Broth, bring to a boil then reduce the heat and simmer for at least 45 minutes to an hour, this really gives it a more concentrated flavor add as much seasoning as you like, I have added a lot of garlic
  5. and onion powder and my favorite Badia Seasoning
  6. Allow the soup to cool a little before blending with a Stick blender
  7. Stir in cream in small additions over a low heat, season with salt & pepper and serve.





15 min


1 hr 30 min




Skill Level