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 tablespoon olive oil
- 1 white onion, chopped
- 2 carrots, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 28 ounces whole peeled tomatoes, 1 large can (Cento brand recommended)
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garlic Butter Crostini
- 1/2 cup unsalted butter, 1 stick, softened
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 baguette, sliced into 1/2-inch thick rounds
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 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, minced garlic, and chopped fresh parsley. Mix thoroughly until well combined.
⏱️ 5 min
- 3
Spread the garlic butter generously on one side of each baguette slice. Arrange the buttered bread slices in a single layer on the prepared baking sheet.
⏱️ 5 min
- 4
Bake the crostini for 10-15 minutes, or until golden brown and crispy. Set aside.
⏱️ 15 min•🌡️ 375
- 5
Start the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped white onion and diced carrots. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min
- 6
Stir in the dried oregano, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 7
Pour in the can of whole peeled tomatoes (crushing them lightly with your hands as you add them) and the chicken or vegetable broth. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the carrots are very tender.
⏱️ 20 min
- 9
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min
- 10
Return the pot to low heat. Stir in the heavy cream and heat through for 2-3 minutes, without boiling. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 11
Ladle the hot tomato soup into bowls. Garnish with fresh chopped 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 tablespoon olive oil
- 1 white onion, chopped
- 2 carrots, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 28 ounces whole peeled tomatoes, 1 large can (Cento brand recommended)
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garlic Butter Crostini
- 1/2 cup unsalted butter, 1 stick, softened
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 baguette, sliced into 1/2-inch thick rounds
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 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, minced garlic, and chopped fresh parsley. Mix thoroughly until well combined.
⏱️ 5 min - 3
Spread the garlic butter generously on one side of each baguette slice. Arrange the buttered bread slices in a single layer on the prepared baking sheet.
⏱️ 5 min - 4
Bake the crostini for 10-15 minutes, or until golden brown and crispy. Set aside.
⏱️ 15 min•🌡️ 375 - 5
Start the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped white onion and diced carrots. Sauté for 8-10 minutes, or until the vegetables are softened.
⏱️ 10 min - 6
Stir in the dried oregano, salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 7
Pour in the can of whole peeled tomatoes (crushing them lightly with your hands as you add them) and the chicken or vegetable broth. Bring the mixture to a simmer.
⏱️ 5 min - 8
Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, or until the carrots are very tender.
⏱️ 20 min - 9
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
⏱️ 5 min - 10
Return the pot to low heat. Stir in the heavy cream and heat through for 2-3 minutes, without boiling. Taste and adjust seasoning if necessary.
⏱️ 3 min - 11
Ladle the hot tomato soup into bowls. Garnish with fresh chopped parsley and serve immediately with the garlic butter crostini for dipping.
⏱️ 1 min