I go to the Nordstrom's Cafe just to eat this soup! It's so good with a little parmesan and basil on top and a crostini. Yum!! Since I love this soup so much I bought the Norstrom's cookbook to get the recipe. This is a classic!
Ingredients:
1/3 c. extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 Tbsp. dried basil
3 cans (28 oz. each) whole Italian-style tomatoes in puree
1 can (14 ½ oz.) low-sodium chicken broth
2 c. heavy whipping cream
Kosher salt
Freshly ground black pepper
2 Tbsp. lightly packed fresh basil leaves, cut into fine
ribbons
In a 6- to 8-quart saucepan over medium heat, warm the oil
and swirl to coat the bottom of the pan.
Add the carrots, onion and dried basil and sauté, stirring occasionally,
until softened, about 10 to 12 minutes.
Add the tomatoes, including the puree, and the broth and bring just to a
boil. Reduce the heat to low and
simmer, uncovered, for 20 minutes to blend the flavors. Remove from the heat. Puree the soup in the saucepan using a
wand type immersion blender or working in batches, puree the soup in a blender
or food processor fitted with a metal blade. Return the pureed soup to the saucepan, add the cream, and
place over medium heat. Warm until
heated through. Season to taste
with salt and pepper. Ladle the
soup into warmed soup bowls and garnish with fresh basil. Serve immediately. Serves 8 to 10.
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