Tomato soup is super easy to make.  I like to make a huge batch and then freeze it for an easy lunch later.   This tomato soup recipe is easy to make and uses everyday ingredients that won’t require a special trip to the grocery store.

Tomato soup and grilled cheese sandwiches are classic comfort foods.  I recently discovered grilled bacon Chipotle pimento cheese sandwiches and they are my new favorite grilled cheese sandwich!  But I needed a good homemade tomato soup to round them out.  My favorite tomato soup is from the cafe in Nordstrom department store.  I only discovered this extraordinary soup a few years ago and have been trying to replicate their tomato soup at home since.   Some people like knock off purses, I like knock off recipes! I finally managed to find the perfect Nordstrom tomato soup knock off.

The trick to this tomato soup  is in the basil and a lot of it.  I definitely could tell that this was the flavor missing in other tomato soups I’ve make.   Use dried basil, not fresh as it can handle the cooking time.   I used crushed tomatoes, but whole tomatoes or even sauce would work. I also used homemade chicken broth that I had in the freezer, but store bought will work in a pinch.  Heavy cream is preferable, but I’d use half and half if it’s all I had on hand.

This recipe makes one gigantic batch of tomato soup, which worked for me because I froze two jars full.  But feel free to pare it down if you aren’t feeding a small army.  Serve with grilled cheese sandwiches or garlic pull apart bread and a nice spinach salad for a meal full of flavor.

Not a fan of tomato soup? Check out my New England Clam Chowder recipe or Italian Wedding Soup recipe for other quick and easy meals.

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Yield: 12

Tomato Soup: My Nordstrom Knockoff

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Ingredients

• 2/3 cup olive oil
• 6 small or 4 large carrot, finely diced
• 1 onion, sliced
• 1 heaping Tablespoon dried basil
• 3, 28 oz cans crushed tomatoes
• 4 cups chicken broth
• 2 cups heavy cream

Instructions

In a very large stock pot, heat olive oil until shimmering.
Add carrots and onion and cook until softened, 10 minutes.
Add basil and cook for another 5 minutes.
Add tomatoes and chicken broth. Cook for 20-45 minutes depending on how much time you have.
Use an immersion blender to puree soup in the pot or remove (carefully!) to a blender and blend until smooth.
Remove pot from heat. If you are freezing any soup, freeze at this point. When ready to cook, re-warm and then continue with the recipe.
Slowly add cream until you get the desired consistency. Turn heat on low and warm soup through.