Have you ever tried the tomato soup from Nordstrom Cafe? Well it is simple and creamy and delicious and absolutely perfect.
One of my favorite things to make in fall is soup and this one tops the list for the comforting factor and because it is just so darn simple.
I thought I’d share this recipe with you so that you can enjoy it all fall and winter as well.
Best served with rustic bread, grilled cheese or cheese bread. Perfection.
I have slightly altered the recipe for two large servings of soup. You can easily double or triple this recipe depending on the quantity you need.
I have added garlic in the past- totally up to you. I love the simplicity of this dish and tend to leave it with just the 5 ingredients. Just take care with the carrots. They add a wonderful slight sweetness to the recipe but too many carrots can make the soup a little too sweet.
- 1 can 28oz Peeled San Marzano Tomatoes
- ⅓ cup chopped white or yellow onion
- 1½ chopped carrots
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- ½ cup heavy cream (optional)
- salt and pepper to taste
- Drizzle olive oil on the bottom of a large saucepan or dutch oven over medium- low heat.
- Add onion and carrots and dried basil and saute over medium for about 10 minutes until softened. Stir occasionally to prevent burning.
- Add the entire can of San Marzano tomatoes to the pan and bring to a boil.
- Reduce heat to medium-low and allow soup to simmer for about 15 minutes.
- Puree the soup with an immersion blender or in a blender until creamy.
- Pour back into the saucepan and add cream. Stir well.
And serve with a crusty bread, cheesy toast, grilled cheese sandwiches or croutons. Delicious!
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