This Crockpot Nordstrom Tomato Basil Soup in the Express Crock will make you want to grab a toasty grilled cheese and curl up next to the fire! I love a hearty tomato soup and Nordstrom’s recipe is my absolute favorite! It is rich and creamy with San Marzano tomatoes and carrots that carry a sweet flavor.
One of my favorite places to shop is Nordstrom, because it is so classic. Oh, and because of their Tomato Basil Soup! When I discovered the café and their homemade Tomato Basil Soup, I was hooked! Every time I go, I make it a plan to be able to stop by the restaurant to enjoy a cup (or bowl)! When I found the recipe online, I immediately recreated it. Now, I can have Crockpot Nordstrom Tomato Basil Soup anytime I want at home in the Express Crock!
This soup is the perfect consistency, because it is silky and smooth and the cream adds depth with the rich milkiness. The flavors of basil combined with the sweetness of the tomatoes and carrots are pure perfection, and a match made in heaven. Just like a gooey Grilled Cheese Sandwich and Tomato Soup on a rainy day!
Pair it with my Smoked Gouda Cheese Grits or Nordstrom’s Parmesan-Garlic Crustini if you’re on a soup kick like me than try my Crockpot Chicken Enchilada Soup or my favorite Broccoli Cheese Soup!
How to Make Nordstrom Tomato Basil Soup
If you don’t use San Marzano tomatoes, than they may be too acidic and change the flavor of your soup. You can always add in some baking soda if it’s too acidic to offset the flavor. My recommendation is to follow the recipe exactly for a perfect outcome. I just love how those childhood memories of tomato soup and grilled cheese sandwiches come flooding back!
Nordstrom Tomato Basil Soup
- 1/3 cup extra-virgin olive oil
- 5 carrots peeled and chopped
- 1 large yellow onion chopped
- 1 tablespoon dried basil
- 3 cans 28 ounces each whole Italian-style tomatoes in purée
- 1 can 14 1/2 ounces low-sodium chicken broth
- 2 cups heavy whipping cream
- Kosher salt
- Freshly ground black pepper
- 2 tbsp lightly packed fresh basil leaves cut into fine ribbons for garnish, optional
In Pressure Cooker:
Press the Sauté button, add oil to warm and let inner pot heat up. Add carrots, onions and dried basil. Sauté for 6-8 minutes, or until carrots start to soften and the onions translucent. Add tomatoes, including purée, chicken broth, cream, salt and pepper. Place lid on lock and set the valve to sealing. Press the Soup button and adjust the time to 5 minutes. Do a Natural Pressure Release for approximately 10 minutes, unlock the lid and let cool. Using an immersion blender, or in a blender in batches, blend until soup is smooth. Season with salt and pepper. Ladle into bowls, garnish with fresh basil and serve.
On Stove Top:
To make the Tomato Basil Soup, in a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and sauté, stirring occasionally until softened, 10 to 12 minutes.
Add the tomatoes, including the purée, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove soup from the heat. Purée the soup in the saucepan using a wand-type immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade.
Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the fresh basil and serve immediately with the crostini resting on the rim of the bowl.