Nordstrom Tomato Basil Soup Recipe (Official Café Version!)
If you ever spent an afternoon shopping at Nordstrom, you probably know exactly what this soup tastes like; velvety, rich, and just a little bit luxurious. For so many of us, the Tomato Basil Soup from the Nordstrom Café was a cozy shopping ritual, the kind of meal that made you pause mid-shopping spree, sit down, and relax.
When Nordstrom’s chefs shared their official recipe with the world during the 2020 lockdown, it felt like a gift. Finally, we could recreate that creamy, comforting café moment right in our own kitchens.
This recipe is 100% authentic, straight from the Nordstrom Café chefs and yes, it tastes exactly like the one served with a Parmesan garlic crostini for dunking (the best part).
Tips For The Best Flavor
- Use San Marzano or Roma tomatoes for their natural sweetness and low acidity.
- Blend until silky smooth — the texture is key to the café feel.
- Don’t skip the fresh basil — it brightens and finishes the soup beautifully.
- Serve warm, not boiling hot to preserve the creamy texture.
Favorite Tools For Soup Perfection
- Immersion Blender – for that velvety, restaurant-quality texture
- Dutch Oven – for slow simmering and depth of flavor
- Soup & Sandwich Set – for that true Nordstrom café moment
- Japanese Bread Knife – the BEST bread knife
- Graza Olive Oil (use code MOSTHEARTED for 10% off)
- Herb Cutter Scissors – for snipping fresh basil
- Bistro Tile Soup Bowl – perfect for cozy servings
How to Serve
Ladle the soup into bowls and top with a swirl of cream or drizzle of olive oil. Add fresh basil or shaved Parmesan on top for a café-style finish. Serve alongside the crostini for dipping or a classic grilled cheese if you want the ultimate cozy combo.
If you make this recipe, I’d love to see it! Tag me on Instagram @mosthearted — and share your café-inspired bowls.
Gina
Nordstrom Tomato Basil Soup
Ingredients
Tomato Basil Soup
- 1/2 cup olive oil
- 8 oz yellow onion finely chopped
- 8 oz carrot finely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried basil
- 56 oz San Marzano or Roma tomatoes in juice
- 1 quart vegetable stock
- 16 oz heavy cream
- 1/2 oz fresh basil leaves
Parmesan Garlic Crostini
- 2 sticks Unsalted Butter, softened to room temperature
- 1 cup freshly grated Parmigiano Reggiano
- 1 tsp kosher salt
- 1 1/2 tsp granulated garlic
- 2 Tbsp finely chopped Italian flat leaf parsley
- 1 Baguette approx 24 slices cut diagonally into 3/8 inch thick slices, each about 5 inches long
Instructions
Tomato Basil Soup
- In a large pot, heat the olive oil over medium heat. Add the onions and carrots then sauté for 5-10 minutes until softened and fragrant, stirring occasionally.
- Stir in the dried basil, salt, and pepper, canned tomatoes (with their juice), and veggie stock. Bring to a simmer and cook uncovered for 20-25 minutes, until the flavors meld together.
- Turn off the stove, add the fresh basil, then use an immersion blender (or a high-speed blender in batches) to purée the soup until silky and smooth.
- Return the soup to the pot over low heat. Stir in the heavy cream. Let it warm through gently but do not boil. Taste and adjust salt and pepper as needed.
- Garnish with chopped basil, a drizzle of cream or olive oil to finish.
Parmesan Garlic Crostini
- Preheat oven to 350°F.
- In a small bowl, mix butter, salt, garlic, parsley, and Parmesan.
- Brush about 1 Tbsp of the butter mixture over baguette slices
- Bake for 12-15 minutes, until golden and crisp.
A Note of Gratitude
This post contains affiliate links, which means I may earn a small commission (at no cost to you!) if you make a purchase through these links. I only share products I truly use and love. Thank you for supporting Most Hearted and helping me keep sharing delicious recipes with you!
