We love tomato soup. It’s our go-to comfort soup in sickness and in health. When I found the recipe for Nordstrom’s famous tomato basil soup it became an instant favorite in our house.
Years ago, when the Littles first acquired a taste for tomato soup, we taught them to pick up their bowl and tilt it, just so, to get the very last drop. With much fanfare and plenty of slurping we dubbed this manners-be-damned action The Texas Tip.
The Texas Tip was all fun and games until I took the Littles to Nordstrom one day for lunch. All that slurping in public? Not my proudest moment as a mama.
We don’t go to lunch at Nordstrom these days — the Littles are now teenagers and prefer to spend their time at the makeup counter or shoe department. But, when they want a big bowl of comfort food at home high on the request list is always a bowl of tomato soup.
Do we still practice The Texas Tip? I’ll never say. . .
- 6 Tablespoons olive oil
- 4 large carrots, peeled and diced
- 1 large onion, sliced
- 1 Tablespoon dried basil, crushed
- 3 28-oz cans whole peeled Roma tomatoes
- 1 quart chicken broth
- 1 pint heavy cream
- Salt and pepper to taste
- In a large, heavy saucepan, heat the olive oil over medium-high heat. Add carrots, onion, and basil. Cook until vegetables are softened, about 10 minutes.
- Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30-40 minutes.
- Remove from heat and allow soup to cool slightly. Puree soup a blender or food processor until smooth, in batches if necessary. Pour pureed soup back into to pot.
- Stir cream into soup, a little at a time, over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.
Want more tomato soup recipes? We’ve got you covered: