Surprise, surprise I have another soup recipe. It’s 80 degrees and yes I am still cold.
One of my favorite soups is the creamy tomato soup at Nordstrom. When I go to the mall lately with my daughter, we tend to head to Nordstrom’s cafe for lunch and we both usually end up getting the tomato soup. They even sell it in their cafes in jars that you can take home and add your own cream to.
Lots of recipes for this copycat soup online. It appears that the magic ingredient in the soup is carrots which lends to the sweetness of the soup. However, the other common ingredient is a good bit of olive oil and heavy cream. While those 2 items certainly make the soup delicious and over the top, I was looking for a way to cut it back a bit. After making it with a few adjustments, my daughter and I both said it was extremely close to the real thing, minus the $200 in shopping done before eating lunch.
I made my soup in my instant pot and it was done in a half hour. It makes lots! About 14 cups of soup. At about 1 and a 1/2 cups per serving, lunch is done for the week for my daughter and me. You can add a grilled cheese sandwich for a perfect pairing.
- 1 tlb. olive oil
- 8 oz Carrots peeled and chopped
- 8 oz Yellow onion chopped
- 1 Tablespoon of dried basil
- 3 28 oz cans of whole good tomatoes (San Marzano are the best)
- 1 cup chicken broth
- 2/3 cup heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- fresh basil cut chiffonade cut for serving.
- Chop up the carrots and onions.
- Select Sauté or Browning on your Instant Pot and allow to fully heat.
- Add oil and then add carrots, onions and dried basil. Sauté for 4 minutes, or until vegetables start to caramelize and the onions become a bit translucent.
- Add canned tomatoes, chicken broth, salt and pepper.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep is heard, allow a full Natural Pressure Release.
- Remove lid. Use an immersion blender and blend until soup is smooth. Stir in the cream. Taste and adjust with salt and pepper, if needed. Garnish with fresh basil