Nordstrom Tomato Soup Recipe: Creamy, Bright, and Easy

This Nordstrom tomato soup recipe is a creamy, tomato-forward soup seasoned with basil, garlic, and a little butter and cream. It is a home-cook’s café-style interpretation, not a verified proprietary formula, and it uses canned tomatoes and broth for a smooth, dependable soup that suits lunch or a light dinner.

Ingredients

1 tablespoon (15 ml) olive oil
4 tablespoons (56 g) unsalted butter
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 1 tablespoon (12 g)
2 tablespoons (32 g) tomato paste
2 cans whole peeled or crushed tomatoes, 28 ounces (794 g) each, including their juices
2 cups (475 ml) low-sodium vegetable or chicken broth
1 teaspoon (4 g) granulated sugar, plus more to taste if needed
½ teaspoon (1 g) dried oregano
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¾ cup (180 ml) heavy cream, preferably at room temperature
½ cup loosely packed fresh basil leaves, about 12 g, plus extra leaves for serving
¼ cup (25 g) finely grated Parmesan, optional

Instructions

Prepare the ingredients. Chop the onion, mince the garlic, measure the tomato paste and broth, and pick over the basil leaves to remove any tough stems. If using whole peeled tomatoes, open the cans and have a spoon ready to break them up in the pot. This preparation takes about 15 minutes and makes it easier to keep the aromatics from overcooking while you measure other ingredients.
Soften the onion. Set a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. When the butter has melted, add the onion and cook for about 6 minutes, stirring occasionally, until it is soft and translucent. Keep the heat moderate; browned or scorched onion can make the soup taste bitter rather than gently sweet.
Cook the garlic and tomato paste. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and cook, stirring, for about 1½ minutes. The paste should darken slightly and coat the onion. Do not let the garlic turn brown, since it can develop a sharp, bitter flavor.
Add tomatoes, broth, and seasonings. Tip in the tomatoes and their juices, then add the broth, sugar, oregano, salt, and black pepper. If you are using whole tomatoes, press them against the side of the pot with a wooden spoon to break them into smaller pieces. Stir well, scraping the bottom to loosen any tomato paste that has stuck there.
Simmer until the tomatoes soften. Bring the soup to a gentle simmer, then lower the heat so it bubbles softly rather than boiling hard. Partially cover the pot and simmer for 25 minutes, stirring once or twice. A slow simmer gives the tomatoes time to soften and lets the onion and seasoning blend into the broth. If the soup spits, lower the heat and keep the lid slightly ajar.
Blend until smooth. Take the pot off the heat. Add the basil, then blend with an immersion blender for about 4 minutes, moving the blender through the pot until no large pieces remain. Keep the blender head submerged to reduce splashing. If using a countertop blender, work in small batches, fill the jar no more than halfway, remove the center insert from the lid, and cover the opening with a folded kitchen towel so steam can escape. Hot soup expands in a sealed blender, so never blend a full, tightly covered jar.
Finish with cream and Parmesan. Return the smooth soup to low heat. Stir in the cream and optional Parmesan, then warm gently for about 3 minutes, stirring often. Do not let the soup boil after adding the cream; a gentle heat helps it stay silky. Taste and adjust with more salt, pepper, or a pinch of sugar if the tomatoes are especially sharp. Serve hot, with extra basil if desired.

Tips

Choose tomatoes with a flavor you like. Canned whole peeled tomatoes are easy to find and usually give a clean tomato flavor; crush them in the pot as they cook. Crushed tomatoes save a little mashing time and can make blending quicker. If your tomatoes are particularly acidic, add sugar a small pinch at a time rather than adding a large amount at once.
Keep the simmer gentle. A vigorous boil can make the soup splatter and reduce it too quickly. It can also make cream less smooth when added later. If the soup becomes thicker than you like, loosen it with a splash of broth or water before serving.
Make it dairy-free if needed. Replace the butter with another tablespoon (15 ml) of olive oil and use an unsweetened, unflavored oat or cashew cream in place of heavy cream. Start with ½ cup (120 ml), taste, and add more if you want a richer finish. The soup will taste less buttery, and some plant creams add a faint nutty or grain-like note.
Blend carefully and season after blending. The soup’s texture changes once the tomatoes and basil are pureed, so make the final salt and pepper adjustments at the end. For a completely smooth result, strain it through a fine-mesh sieve; expect a slightly lower yield because a little pulp stays behind.

Serving Suggestions

Serve the soup in warm bowls with a small swirl of cream, a few torn basil leaves, and a little grated Parmesan. Grilled cheese is a classic companion: sharp cheddar, provolone, or mozzarella all work, and crisp bread gives the smooth soup a welcome contrast. For a simple lunch, pair it with a green salad dressed with a tangy vinaigrette or with toasted sourdough rubbed lightly with garlic.

If serving the soup as a starter, use smaller portions and keep the toppings restrained so the tomato flavor stays central. For a more substantial meal, offer crusty bread, a cheese toast, or a sandwich alongside it. Put garnishes on the table separately if people have different preferences, and add them just before eating so basil stays fresh and crisp bread does not soften.

Variations

Roasted tomato style: Roast fresh halved tomatoes with a little olive oil until softened and lightly browned, then use them in place of the canned tomatoes. Because roasting drives off moisture, add broth gradually until the blended soup reaches the thickness you like. This version has a deeper, sweeter flavor, though it takes longer and depends on the quality of the fresh tomatoes.

More herbaceous: Add a few extra basil leaves after blending, or stir in chopped parsley with the basil. Fresh herbs are best added near the end so their flavor stays distinct. You can also add a small pinch of red pepper flakes with the garlic for gentle heat; begin sparingly and adjust after tasting.

Lighter finish: Substitute half-and-half for heavy cream for a less rich soup. Stir it in over low heat and avoid boiling. For a non-dairy version, use the oat or cashew cream suggested above. Coconut milk is another option, but its noticeable coconut flavor will change the character of the soup.

Chunkier texture: Blend only part of the pot, then stir the puree back into the remaining tomato pieces. This keeps the soup spoonable and rustic rather than completely smooth. If using crushed tomatoes, the texture will already be somewhat less uniform than with whole tomatoes blended thoroughly.

Storage and Reheating

Let the soup stop steaming heavily, then transfer it to shallow, airtight containers and refrigerate it within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in airtight, freezer-safe containers for up to 3 months, leaving a little room at the top for expansion. Thaw frozen soup overnight in the refrigerator for more even reheating.

Warm a portion in a saucepan over medium-low heat, stirring regularly, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A food thermometer is the most reliable way to check. You can also microwave it in a covered, microwave-safe bowl, pausing to stir every minute or so and checking the temperature in more than one place. If the soup looks slightly separated after chilling or freezing, whisk it as it warms; a brief blend can restore a smoother texture.

Cream-based soup can change texture after freezing, so freeze it if convenience matters more than a perfectly silky finish. For the smoothest result, freeze the soup before adding the cream, then thaw, heat it thoroughly, and stir in fresh cream near the end. Do not leave the pot at room temperature for more than 2 hours, and discard soup that has been left out longer.

Frequently Asked Questions

Is this the exact Nordstrom tomato soup recipe?
This is a home-style interpretation of the requested café-style tomato soup, not a verified or official recipe. The combination of tomatoes, aromatics, basil, broth, and cream makes a flavorful version that is easy to prepare with ordinary supermarket ingredients.

Can I use fresh tomatoes instead of canned?
Yes. Use about 3½ to 4 pounds (1.6 to 1.8 kg) ripe tomatoes in place of the two cans. Core and roughly chop them, then simmer until very soft; depending on their juiciness, you may need to adjust the broth. Roasting the tomatoes first adds a deeper flavor, while canned tomatoes are more consistent when fresh tomatoes are out of season.

How can I make the soup less acidic?
First taste it after simmering and blending, since the butter and cream mellow the tomato flavor. If it still tastes too sharp, stir in sugar a pinch at a time, up to about another teaspoon (4 g). A little more cream can also soften the flavor, but avoid adding baking soda: it can foam, change the taste, and make it harder to judge seasoning.

Can I make it without a blender?
You can leave it chunky and use a potato masher to break up the tomatoes in the pot, though the result will not be as smooth. For a smoother texture without an electric blender, press the cooked soup through a fine-mesh sieve in batches using the back of a ladle. Take care with hot liquid, and let it cool slightly before handling it this way.

Can I prepare the soup ahead?
Yes. Make the soup through the simmering and blending steps, cool it promptly, and refrigerate it. When ready to serve, reheat it to 165°F (74°C), then stir in the cream and Parmesan over low heat. This approach keeps the finish fresh and reduces the chance of the cream separating during storage.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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