Description
Luscious, creamy tomato-basil soup is complemented with toasted garlic to recreate the wildly popular Nordstrom Cafe’s tomato-basil soup! Serve with gooey grilled cheese sandwiches for dipping.
Ingredients
Scale
- 2 tablespoons butter
- 4 large garlic cloves, thinly sliced
- Olive oil, as needed
- 2 shallots, finely diced
- 2 tablespoons tomato paste
- One 28-ounce can fire-roasted diced tomatoes
- 2/3 cup dry sherry
- 1/3 cup vegetable stock
- 3 tablespoons light brown sugar
- 4 to 6 large basil leaves, cut into chiffonade
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup heavy cream
Instructions
- In a heavy-bottomed small Dutch oven or pot, melt the butter over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic is very lightly golden brown and crisp. Remove the garlic to a plate lined with paper towels.
- Drizzle in about 1 tablespoon of olive oil and raise the heat to medium. Add the shallots and sprinkle with salt to help release moisture. Sweat for about 8 to 10 minutes, until softened and translucent. Stir in the tomato paste and cook for about 5 minutes, until darkened in color and thickened. Add the sherry and stir together, allowing the liquid to reduce for a few minutes. Return the garlic to the pan, reserving a few garlic chips for garnish. Add the canned tomatoes, vegetable stock, brown sugar, and basil. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes.
- Transfer the soup to a blender; vent the top by removing the pour cap and place a kitchen towel over top. Blend over high speed until completely smooth. Return the soup to the pot and add the cream; heat over medium-low heat until hot. Season to taste with salt and pepper. To serve, garnish with fresh basil leaves and the reserved garlic chips.
Notes
Inspiration: Toasted Garlic Tomato Bisque from The Pretty Dish by Jessica Merchant
- Category: Soups & Stews