This is one of those recipes that’s close to my heart and for good reason. It’s rich, velvety, and full of bold tomato flavor, balanced with just the right amount of creaminess. Introducing my Copycat Nordstrom Tomato Soup, a cozy classic that tastes just like the version from the café (but even better when made at home!). Paired with crispy, cheesy spicy cheddar crostini, it’s the ultimate comfort food combo for fall and winter. Perfect for family dinners or those chilly nights when all you want is a warm bowl of soup and a side of melty, golden bread.
Friends, I have to admit, I have so much fun creating cozy, comforting soups. From my Hearty Broccoli Potato Soup to my Hearty Tuscan White Bean Soup, I’ve been building a collection that I just know will come in handy when those chilly nights hit. There’s nothing better than having a lineup of go-to soups ready to keep you warm all season long, and this Copycat Nordstrom Tomato Soup definitely deserves a spot on that list.
Tomato soup is one of those universal classics. It’s simple, satisfying, and loved across the board. Whether you grew up dipping grilled cheese into it, or, like me, enjoying a bowl at the Nordstrom café after a day of shopping, it’s a recipe that instantly feels like comfort. And this version delivers everything you’d expect: velvety smooth texture, a hint of sweetness from the carrots, a little brightness from the basil, and just the right amount of creaminess.
The best part? You can easily make it dairy-free by swapping in coconut milk and using a vegan cheese for the crostini. That means it’s a soup that works for almost any lifestyle, which makes it an easy one to share with friends and family. I truly think this soup will become one of those staples you return to again and again, especially once you taste it paired with the spicy cheddar crostini.
What You Need to Make This Perfect Tomato Soup
- Olive Oil: The foundation of this soup. Just a touch helps soften the veggies and brings out their natural sweetness.
- Onion: A humble onion adds a savory base and natural sweetness once it cooks down, giving the soup depth of flavor.
- Carrots: They might not be the main point of the soup, but carrots add a subtle earthy sweetness that balances the acidity of the tomatoes.
- Garlic: Bold, aromatic, and absolutely essential.
- Whole Peeled Tomatoes: The real star here obviously! Using whole peeled tomatoes gives the soup that classic rich, tangy, tomato-forward taste Nordstrom’s is known for.
- Dried Basil: An herb that adds warmth and a subtle hint of sweetness. It also makes the soup smell like comfort in a bowl.
- Kosher Salt and Black Pepper: Simple, classic seasonings that highlight and balance every other flavor in the pot.
- Chicken Broth (or Vegetable Broth): This is what gives the soup body and depth. Chicken broth makes it extra savory, but you can definitely use vegetable broth to keep things vegetarian or vegan.
- Heavy Cream (or Coconut Milk): For that signature creaminess. Heavy cream makes it rich, while coconut milk is a fantastic dairy-free option that adds a light, slightly nutty flavor.
How to Make This Copycat Nordstrom Tomato Soup
To make this soup, start by heating the olive oil in a large pot over medium heat. Roughly chop the onion and carrots, and mash the garlic. Add them to the hot oil and cook, stirring often, for about 8 minutes. Next, add the whole peeled tomatoes, dried basil, salt, pepper, and broth. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it cook for about 15 minutes.
While the soup is cooking, make the crostini. Preheat the oven to 350F. Slice the ciabatta bread into ½-inch thick slices and arrange them on a large baking sheet. Brush each slice with olive oil, then sprinkle with the spicy cheddar cheese. Bake for 9-10 minutes, or until the cheese is melted and the edges of the bread are golden brown and crispy. Remove the oven and set aside until ready to serve with the soup.
Remove the cover and blend the soup until completely smooth, either with an immersion blender or by carefully transferring to a regular blender. Once smooth, stir in the heavy cream (or coconut milk). Mix well, taste, and adjust salt and pepper as needed. Divide soup in bowls and serve with the cheddar crostini. Garnish with fresh basil and a drizzle of heavy cream if desired, and ENJOY!
Frequently Asked Questions
Yes! Swap the heavy cream for full-fat coconut milk and use dairy-free cheese (or skip the crostini).
Nope! Whole canned peeled tomatoes already have the skins removed, which is why they work perfectly in this recipe.
Yes, but you’ll need very ripe Roma or plum tomatoes. Blanch and peel them first for the smoothest texture.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Blender or Immersion Blender
- Large Pot
Ingredients
Nordstrom Tomato Soup
- 2 Tablespoons Olive Oil
- 1 Onion, roughly chopped
- 3 Carrots, peeled and roughly chopped
- 3 Cloves Garlic, mashed
- 2 28 Ounce Cans Whole Peeled Tomatoes
- 2 Tablespoons Dried Basil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 8 Cups Chicken Broth, or vegetable broth
- 1 ¾ Cups Heavy Cream, or coconut milk
Spicy Cheddar Crostini
- 1 Loaf Ciabatta Bread
- 1 Cup Spicy Cheddar Cheese
- 2 Tablespoons Olive Oil
Instructions
- To make this soup, start by heating the olive oil in a large pot over medium heat. Roughly chop the onion and carrots, and mash the garlic. Add them to the hot oil and cook, stirring often, for about 8 minutes.
- Next, add the whole peeled tomatoes, dried basil, salt, pepper, and broth. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it cook for about 15 minutes.
- While the soup is cooking, make the crostini. Preheat the oven to 350F. Slice the ciabatta bread into ½-inch thick slices and arrange them on a large baking sheet. Brush each slice with olive oil, then sprinkle with the spicy cheddar cheese.
- Bake for 9-10 minutes, or until the cheese is melted and the edges of the bread are golden brown and crispy. Remove the oven and set aside until ready to serve with the soup.
- Remove the cover and blend the soup until completely smooth, either with an immersion blender or by carefully transferring to a regular blender. Once smooth, stir in the heavy cream (or coconut milk).
- Mix well, taste, and adjust salt and pepper as needed.
- Divide soup in bowls and serve with the cheddar crostini. Garnish with fresh basil and a drizzle of heavy cream if desired, and ENJOY!
Rate & review
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