Nordstrom Tomato Basil Soup (Creamy Homemade Copycat)
This Nordstrom Tomato Basil Soup turns the restaurant favorite into an easy weeknight dinner. It’s rich, velvety, and tastes like it simmered all day.
A single pot, a handful of pantry ingredients, and fresh basil do all the work. You’ll have bowls of silky, creamy soup that beat the original without leaving the house.
What Makes This Soup So Good
The soup gets its signature silkiness from a simple trick: blending in cream cheese instead of just heavy cream. It adds body and a subtle tang that balances the acidity of the tomatoes.
Fresh basil stirred in at the end keeps its bright flavor, so every spoonful tastes like summer. It’s simple enough for a Tuesday, but special enough to serve with a grilled cheese for company.
Ingredients
- 2 (28 oz) cans whole peeled San Marzano tomatoes: don’t drain, you’ll use the juices
- 3 tbsp tomato paste: deepens the tomato flavor
- 2 tbsp olive oil: for sautéing
- 1 medium yellow onion, diced: sweet and mild
- 4 cloves garlic, minced: adjust to taste
- 2 cups vegetable broth: chicken broth works too
- 1 tsp dried basil: for an earthy layer
- 1 tbsp granulated sugar: tames acidity
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 4 oz cream cheese, softened: makes it creamy without heaviness
- 1/2 cup heavy cream: finishes the rich texture
- 1/2 cup packed fresh basil leaves, plus extra for garnish
Variations / Substitutions
- Dairy-free: swap the cream cheese for a plant-based variety and use full-fat coconut cream instead of heavy cream.
- Spicier: stir in a pinch of red pepper flakes with the garlic.
- Herb swap: fresh oregano can stand in if basil is hard to find.
- Balsamic boost: a teaspoon of balsamic vinegar stirred in at the end brightens everything.
If you’re a fan of creamy soups, you’ll love our Roasted Red Pepper Soup.
How To Make Nordstrom Tomato Basil Soup
Step 1: Sauté the Aromatics
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until soft and translucent. Stir in the minced garlic and cook 1 minute more, until fragrant.
The onion should be glossy and just starting to turn golden at the edges, not browned. If it starts to catch, drop the heat a touch.
Step 2: Build the Tomato Base
Add the 3 tbsp tomato paste to the pot and stir constantly for 1 to 2 minutes. It will darken and smell sweet. Then pour in both 28 oz cans of tomatoes with their juices, the 2 cups broth, 1 tsp dried basil, 1 tbsp sugar, 1 tsp salt, and 1/2 tsp pepper.
Use a wooden spoon to break up any whole tomatoes against the side of the pot. The liquid will look thin now but will thicken as it simmers.
Step 3: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes. Stir once or twice to make sure nothing sticks.
The soup will darken to a deep red and the aroma will fill the kitchen. You’re not looking for reduction, just gentle bubbling to meld the flavors.
Step 4: Blend Until Smooth
Remove the pot from heat. Drop the 4 oz of softened cream cheese into the pot in pieces. Use an immersion blender right in the pot to blend until completely smooth and creamy. If using a regular blender, cool the soup slightly, then blend in batches, venting the lid to release steam.
The cream cheese will melt into the hot soup, turning it from chunky to velvety in seconds. Blend until no white streaks remain and the soup is uniform.
Step 5: Ladle and Garnish with Fresh Basil
Stir in the 1/2 cup heavy cream and the 1/2 cup fresh basil leaves by hand, so the basil stays vibrant. Taste and add more salt or pepper if needed. Ladle into bowls.
Top each bowl with a few torn basil leaves and a crack of black pepper. Serve hot alongside a grilled cheese or crusty bread.
A Few Tips for the Best Tomato Basil Soup
- Use canned whole tomatoes, not crushed or diced. They’re picked at peak ripeness and have better flavor.
- Don’t rush the simmer. The 20 to 25 minutes is enough to let the dried basil and tomato paste develop depth.
- For a chunkier soup, blend only half, then stir it back into the pot.
- Leftover soup often thickens overnight, so add a splash of broth when reheating.
Storing and Reheating Leftovers
- Refrigerate: Store cooled soup in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, stirring often, or in the microwave. Thin with broth or water if it gets too thick.
What To Serve With Tomato Basil Soup
A classic grilled cheese with sharp cheddar and sourdough is the obvious (and best) choice because the buttery crunch plays off the smooth soup. A simple green salad with lemon vinaigrette cuts through the richness, and crusty bread for dipping never hurts.
Frequently Asked Questions
Can I use fire-roasted tomatoes instead?
Yes, they add a smoky twist. Reduce the sugar by half since fire-roasted varieties are often sweeter.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, sauté the onion and garlic first, then add everything except the cream cheese, heavy cream, and fresh basil. Cook on low 6 hours, then blend and finish as written. In an Instant Pot, pressure cook on high 10 minutes, quick release, and proceed with the blending step.
Can I freeze this soup?
You can, but the cream may separate when thawed. Freeze after blending but before adding the heavy cream and basil, then stir them in when reheating.
How do I thicken the soup if it’s too thin?
Simmer it uncovered for another 10 minutes, or stir in an extra tablespoon of tomato paste and let it cook a few minutes more.
Nordstrom Tomato Basil Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Sauté onion 5 minutes, then add garlic and cook 1 minute more.
- Stir in tomato paste and cook 1-2 minutes. Add tomatoes with their juices, broth, dried basil, sugar, salt, and pepper. Break up tomatoes with a spoon.
- Bring to a boil, then reduce heat to low, cover, and simmer 20-25 minutes.
- Remove from heat. Add cream cheese and blend with an immersion blender until smooth and no white streaks remain.
- Stir in heavy cream and fresh basil by hand. Ladle into bowls and top with extra basil and black pepper.
Notes
