Saturday, September 28, 2013

Cream of Tomato Soup with Basil

Whatever the season, I like to include soup among the dishes I serve for brunch. Sometimes it's hot, sometimes it's cold, but it's always there and served in clear glass mugs. That means chunky soups are out and clear or cream soups are the order of the day. For the brunch today, I settled on an old favorite that many of you are already familiar with. Three or four years ago, Nordstrom's tomato soup was wildly popular with food bloggers. I tried the soup at that time and really like it. It's had a place on my table ever since. It's fast and easy to make and it really is delicious. The original recipe made enough soup to feed a platoon, so I've cut way back on the ingredients to produce a quantity better suited to the needs of today's smaller families. I know those of you who try this recipe will love it, but I have some suggestions to offer before you actually begin to make the soup. Use the best ingredients you can get your hands on. That means a really fruity and fragrant olive oil and San Marzano plum tomatoes, if they are available in your area. Resist the urge to replace the heavy cream with a lighter dairy product. The cream is what sets this apart from a standard cream of tomato soup and this is a case where going large really makes a difference. If you're watching calories, and I always am, opt for a cup rather than a bowl of the soup to help keep the scales in balance. If you use a processor to chop the vegetables, you can have this ready to cook in ten minutes. You can have it on the table withing an hour. If you are preparing the soup for a company meal, it can be made well ahead of time. Simply omit the cream and add it at the time you reheat the soup for serving. My recipe will feed four to six people, but it can be doubled or tripled if you are expecting a gang. Here's the recipe.

Cream of Tomato Soup with Basil...from the kitchen of One Perfect Bite inspired by Nordstrom's Cafe


3 tablespoons olive oil

2 large carrots, peeled and chopped

1/2 cup chopped yellow onion

Pinch of sugar

1-1/2 teaspoons dried basil

1 (28-oz.) can whole Italian tomatoes in puree

6 cups low sodium chicken broth

1 cup heavy cream

Kosher salt to taste

Freshly ground black pepper to taste

2 tablespoons thinly sliced basil leaves


1) Warm oil in a 4 to 5 quart saucepan set over medium heat. Add carrots, onions, sugar and dried basil. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add broth and tomatoes with puree and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes to blend flavors.

2) Remove from heat. Working in batches, puree soup in a blender or food processor fitted with a metal blade. An immersion blender may also be used. Return pureed soup to saucepan, add cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately. Yield: 4 to 6 servings.

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You might also enjoy these recipes:

Creamy Tomato-Basil Soup - Mama Stephf

Creamy Tomato Soup Florentine - Skinny Kitchen

Roasted Tomato Soup - My Madison Bistro

Creamy Tomato Soup - Plain Chicken

Chunky Tomato Vegetable Soup - Seriously Soupy

Tomato Beet Soup - Sound Spicy

Fire Roasted Tomato Bisque - My Kitchen Adventures

Roasted Tomato Basil Soup - Annie's Eats

Cream Of Tomato Soup - Real Mom Kitchen

Sun Dried Tomato Soup - One Perfect Bite

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