The Famous Nordstrom Tomato Soup with Garlic Butter Crostini
The Famous Nordstrom Tomato Soup with Garlic Butter Crostini
Ingredients
For the Nordstrom Tomato Soup
- 1 white onion, medium, diced
- 2 carrots, medium, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano, or Italian seasoning blend
- 28 ounces whole peeled tomatoes, 1 can, preferably Cento, undrained
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh basil or parsley, chopped, for garnish
For the Garlic Butter Crostini
- 1/2 cup unsalted butter, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1 baguette, sliced into 1/2-inch thick rounds
- 1/4 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for the crostini.
⏱️ 5 min•🌡️ 375
- 2
Prepare the garlic butter: In a small bowl, combine the softened unsalted butter, grated Parmesan cheese, finely chopped fresh parsley, and minced garlic. Mix thoroughly with a fork or spatula until all ingredients are well incorporated and creamy.
⏱️ 3 min
- 3
Slice the baguette into 1/2-inch thick rounds. Generously spread the prepared garlic butter mixture onto one side of each baguette slice. Arrange the buttered crostini in a single layer on the prepared baking sheet.
⏱️ 5 min
- 4
Bake the crostini for 8 to 12 minutes, or until golden brown and crispy. Keep a close eye on them to prevent burning. Once baked, remove from the oven and immediately sprinkle with flaky sea salt, as needed. Set aside.
⏱️ 12 min•🌡️ 375
- 5
While the crostini bake, start the soup: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion and diced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min
- 6
Stir in the salt and dried oregano (or Italian seasoning blend) with the sautéed vegetables. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 7
Add the can of whole peeled tomatoes (crushing them gently with your hands as you add them to the pot) and the vegetable or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for 15 to 20 minutes to allow the flavors to meld.
⏱️ 20 min
- 8
Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and uniform in consistency. Alternatively, you can transfer the soup in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 3 min
- 9
Stir in the heavy cream. Use the immersion blender again for about 30 seconds to fully incorporate the cream, creating a rich, creamy texture.
⏱️ 1 min
- 10
Taste and adjust seasoning if needed. Ladle the hot soup into bowls, garnish with chopped fresh basil or parsley, and serve immediately with the garlic butter crostini for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Famous Nordstrom Tomato Soup with Garlic Butter Crostini
Ingredients
For the Nordstrom Tomato Soup
- 1 white onion, medium, diced
- 2 carrots, medium, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano, or Italian seasoning blend
- 28 ounces whole peeled tomatoes, 1 can, preferably Cento, undrained
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh basil or parsley, chopped, for garnish
For the Garlic Butter Crostini
- 1/2 cup unsalted butter, softened
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 garlic, cloves, minced
- 1 baguette, sliced into 1/2-inch thick rounds
- 1/4 teaspoon flaky sea salt, for sprinkling, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for the crostini.
⏱️ 5 min•🌡️ 375 - 2
Prepare the garlic butter: In a small bowl, combine the softened unsalted butter, grated Parmesan cheese, finely chopped fresh parsley, and minced garlic. Mix thoroughly with a fork or spatula until all ingredients are well incorporated and creamy.
⏱️ 3 min - 3
Slice the baguette into 1/2-inch thick rounds. Generously spread the prepared garlic butter mixture onto one side of each baguette slice. Arrange the buttered crostini in a single layer on the prepared baking sheet.
⏱️ 5 min - 4
Bake the crostini for 8 to 12 minutes, or until golden brown and crispy. Keep a close eye on them to prevent burning. Once baked, remove from the oven and immediately sprinkle with flaky sea salt, as needed. Set aside.
⏱️ 12 min•🌡️ 375 - 5
While the crostini bake, start the soup: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion and diced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 7 min - 6
Stir in the salt and dried oregano (or Italian seasoning blend) with the sautéed vegetables. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 7
Add the can of whole peeled tomatoes (crushing them gently with your hands as you add them to the pot) and the vegetable or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for 15 to 20 minutes to allow the flavors to meld.
⏱️ 20 min - 8
Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and uniform in consistency. Alternatively, you can transfer the soup in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 3 min - 9
Stir in the heavy cream. Use the immersion blender again for about 30 seconds to fully incorporate the cream, creating a rich, creamy texture.
⏱️ 1 min - 10
Taste and adjust seasoning if needed. Ladle the hot soup into bowls, garnish with chopped fresh basil or parsley, and serve immediately with the garlic butter crostini for dipping.
⏱️ 1 min