NORDSTROM BISTRO CAFE TOMATO BASIL SOUP

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This is a scaled down and tweaked version of Nordstrom's Bistro Cafe's Tomato Basil Soup. Following the recipe is the original large batch version.

I use an immersion blender for my soups. No need to move the hot soup to the food processor and blend in batches. Just put the emmersion blender into the stockpot and start blending.

Nordstrom's Bistro Cafe Tomato Basil Soup
Serves 12 to 14
1/3 cup olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 T fresh basil sliced

2 -28 oz cans diced Italian style tomatoes in puree

3 -32 oz boxes chicken broth (12.25 cups)

1 cup half and half

1 cup heavy cream

Kosher salt to taste

Freshly ground black pepper to taste
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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 cook, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the
puree and the broth, and bring to just a boil. Reduce the hear to low and simmer, uncovered, for 20 minutes to blend
the flavors.
Remove from the heat. 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 a warmed soup tureen or individual bowls, garnish with the
basil leaves and serve immediately.

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This is the original LARGE batch recipe ...

Nordstrom Cafe Tomato Basil Soup

A large batch recipe from the Nordstrom's Cafe

SERVES 128

12 cups canned peeled plum tomatoes

3 lbs carrots, chopped

3 lbs onions, chopped

4 tablespoons dry basil

1 cup extra virgin olive oil

2 gallons water

1 lb chicken base

3 quarts heavy cream

4 tablespoons kosher salt

2 tablespoons black pepper

In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.Add the basil, salt, pepper, and tomatoes and bring to a simmer.In a large bowl, whisk the chicken base into the water until dissolved.Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.