Copycat Nordstrom Tomato Basil Soup
Description
Creamy copycat Nordstrom tomato basil soup made with seven simple ingredients. Instructions included for the Instant Pot, slow cooker, and stovetop — it tastes just like the café version at a fraction of the cost.
Ingredients
- 1/3 cup olive oil
- 1 large onion, diced
- 1 cup carrots, shredded
- 3 cloves garlic, minced (optional)
- 1 tablespoon dried basil
- 84 ounces crushed, or pureed tomatoes
- 1 cup chicken broth, or vegetable broth
- 1 1/2 cups heavy cream
- Salt and black pepper, to taste
- Fresh basil leaves, torn, for serving
Instructions
- Add the olive oil to the Instant Pot insert and press Sauté. Heat about 30 seconds.
- Add the diced onion, shredded carrots, garlic (if using), and dried basil. Sauté 4-5 minutes until softened and lightly browned.
- Pour in the broth and scrape the bottom of the pot well to release any browned bits.
- Add the crushed tomatoes and stir. Stir in the heavy cream.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
- Allow a full natural pressure release, about 15-20 minutes. Never force the lid.
- Blend with an immersion blender until completely smooth.
- Season with salt and pepper, stir in fresh basil, and serve.
Equipment
- Instant Pot, Pressure Cooker, or Ninja Foodi,
- 6-Quart Slow Cooker (for the slow cooker method)
- Immersion Blender
- Wooden Spoon
Notes
Slow Cooker Instructions: Sauté the onion, carrots, and dried basil in the olive oil in a skillet for 4-5 minutes, then transfer everything, including the oil, to a 6-quart or larger slow cooker. Add the tomatoes and broth and stir. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours. Stir in the heavy cream during the last 20-30 minutes of cooking. Blend with an immersion blender until smooth and season to taste.
Stovetop Instructions: Sauté the onion, carrots, and basil in the olive oil in a large Dutch oven for 5-6 minutes. Add the tomatoes and broth, bring to a simmer, and cook partially covered for 25-30 minutes. Reduce heat to low, stir in the cream, and warm through 5 minutes without boiling. Blend until smooth and season.
To make it vegetarian: Substitute vegetable broth for the chicken broth.
Storage: Refrigerate up to 5 days or freeze up to 3 months. Thin with a splash of broth when reheating.
Nutrition
Serving: 1ServingCalories: 250kcalCarbohydrates: 5gProtein: 2gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 51mgSodium: 148mgPotassium: 144mgFiber: 1gSugar: 3gVitamin A: 3334IUVitamin C: 3mgCalcium: 62mgIron: 1mg