Soup bubbling away on stove

I am a passionate soup maker but am in desperate need of some new recipes. If I offer my favorite tomato-basil soup, given me by my dear friend, Jaime Cornutt, would you consider giving me one of your favs?

I call this my vat-o-soup recipe because it makes a ton. Freeze it in one cup containers and you’ll always have something yummy on hand for lunch!

Nordstrom’s Roma Tomato Basil Soup

1/2 cup olive oil
1-1/2 lbs carrots, cut in coins
1-1/2 lbs. yellow onions, chopped or julienned
2-3 T dried basil
3 28-oz. cans plum tomatoes
1-1/2 qts. broth (I use the no-chicken broth)
1-1/2 qts. heavy cream or milk (I use rice milk)
1/2 T kosher salt
1/2 T fresh ground black pepper

  • In large stockpot, over medium high heat, warm oil for 2 mins.
  • Add carrots, onions and basil. Saute, stirring occasionally, until onions are translucent and carrots are tender to the touch; about 25-30 mins.
  • Add tomatoes and broth; simmer gently for an hour, stirring occasionally.
  • Turn off heat and blend with beurre mixer until a smooth consistency is achieved (I put it in the blender).
  • Add cream/milk, S&P, and simmer 10 mins. more.


No Responses to “Soup”

  1. Grier Jewell

    I love soup too! Especially when it reminds me of pizza sauce (which yours does) and gets me out of my hidey hole to buy an extra large pie for $4 less than a large (it’s a pizza physics thing that I haven’t been able to figure out). Thanks for the idea. Dinner is now done for the week. 🙂

  2. Barbara O'Connor

    Crab Bisque

    1 small onion, sauteed in butter till soft; add splash of sherry and boil off)
    3 10 oz cans tomato soup (do not dilute)
    1 1/2 boxes half & half (I THINK “box” means pint-size but I can’t remember. haha. And don’t you dare use some low-fat crap)
    8 oz. crabmeat
    Super large splash of good sherry
    dash worcestershire

    Bring slowly to boil

    Think of me when you eat (cause I’m so crabby)

  3. Kirby Larson

    Wow, I never knew there were so many good cooks (and pizza orderers!) in the writing community!

    Thanks for the recipes! And Barbara, I find it hard to believe you could EVER be crabby. Except about the demise of your favorite fake coffee.

  4. Katie

    Nordstrom’s tomato basil is one of my favorites! And with a slice of their crusty cheese bread…a favorite I make at home is an easy vegetable w/o a real recipe. I put a bit of olive oil in a deep pan, add chopped onion, carrots, celery, garlic for a couple of minutes. Add a big can of tomatoes, chicken or beef bouillon cube or two, couple cups of water and herbs (basil, oregano, thyme, cumin seed (very important to the taste), salt & pepper, marjoram, maybe a few dashes of smoked paprika. Cook 15-20 minutes on medium heat (let come to a boil first and turn down). Add frozen veges…peas, corn, peppers, whatever is in the frig. Add a handful of rice or noodles, leftover chicken, or beef, or some sliced Italian sausage or chorizo. Cook for about 45 minutes to an hour — total, start to finish. Add a can of pinto beans the last 10 minutes of cooking. If it’s too thick, like stew, add a cup of water and a bouillon cube. Eat and freeze and eat again. The measurements aren’t too important — a teaspoon of each of the herbs, for example. But the different kind of yumminess comes from the cumin (couple teaspoons should be about right) and the beans.