A copycat of Nordstrom's tomato basil soup made with whole peeled tomatoes, carrots, and onion simmered in broth, blended smooth, and finished with heavy cream. Served with garlic parmesan toasts baked until crisp.
0 Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
1 Sauté the Vegetables: Heat the olive oil in a large dutch oven over medium heat. Add the onion, carrots, and dried basil and cook 7 to 8 minutes, stirring often. Add the tomatoes cook another 10 minutes.
2 Simmer the Soup: Add the broth, bring to a simmer, and simmer 10 minutes.
3 Make the Parm Toasties: While the soup simmers, spread butter on both sides of each bread slice and sprinkle both sides with garlic powder. Press parmesan onto both sides to fully coat. Arrange in a single layer on the baking sheet and bake 6 to 8 minutes. Flip and bake 6 to 8 minutes more, until the parmesan is golden and the bread is crisp.
4 Blend and Finish: Blend the soup with an immersion blender until smooth. Season with salt and pepper. Stir in the heavy cream and remove from the heat.
5 Serve: Ladle into bowls, top with fresh basil, and serve with the parm toasties.
