Mmm Mmm Good

Source: flickr.com via Sarah on Pinterest

So cold weather always makes me want tomato soup and grilled cheese sandwhiches!  I was reading on Word of Wisdom Living about soup and it was recommend to find Nordstrom's Tomato Basil recipe and try it out...so I did.  I've never made tomato basil soup and I've never had Nordstrom's version either.  All the recipes I saw were the same but this one supposedly came straight from the cafe's own cookbook.

From Studiozoe on Flickr:

"I realized, when writing this, that I didn't do it exactly like the cookbook calls...so technically I'm not violating any copyrights since it isn't the same recipe! It's better my way:

1/3 cup extra-virgin olive oil
4 large carrots, peeled and chopped
1 large yellow onion, chopped
1 Tablespoon dried basil
4 cans whole tomatoes in puree
6 1/2 cups low-sodium chicken broth
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 Tablespoons lightly packed fresh basil leaves, cut into fine ribbons
In a 7,5 liter stockpot (a really big one!) over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 2 minutes to blend the flavors.
Remove from the heat. Using a stick-immersion blender, puree the soup in the pot. (if you don't have one of those, get one! or, working in batches, puree the soup in a blender or food processor fitted with the 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, and serve immediately.
Be warned, this recipe is a double-batch. It EASILY serves 12-15. Halve this for a normal-sized starter to feed 6. I made the mistake of just starting to cook...and then I realized I'd have to get out a second stockpot! And yes, use DRIED basil. If you use fresh basil to start, it'll just lose all its flavor. This is one of the few times (oregano is another) where I have no problem using the dried stuff."

I halved the recipe.  The smell of the vegetables and basil sauteing was worth cooking it in and of itself!  The soup tasted really yummy like promised. Next time I'll puree it a little more than I did but that's all I'd do differently.

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