Tomato soup for the soul

Dear SOS: I would like the recipe for tomato basil soup from Nordstrom Cafe. I have not been able to squeeze the recipe out of the chefs. Can you help?

Michelle Barnes

Trabuco Canyon

Dear Michelle: This recipe is featured in the recently published “Nordstrom Friends and Family” cookbook (Chronicle, $24.95).

Total time: 1 hour, 15 minutes

Servings: 12 to 14

1/3cup olive oil

5 carrots, peeled and chopped

1 large yellow onion, chopped

1 tablespoon dried basil

2 (28-ounce) cans whole Italian-style tomatoes in puree

3 (32-ounce) boxes low-sodium chicken broth (12 1/4 cups)

2 cups heavy cream

Kosher salt to taste

Freshly ground black pepper to taste

2 tablespoons thinly sliced basil leaves

1. In a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10 to 12 minutes.

2. Add the tomatoes, including the puree, and the broth, and bring to just a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.

3. Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a 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.

4. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.

Each serving: 231 calories; 5 grams protein; 11 grams carbohydrates; 2 grams fiber; 20 grams fat; 9 grams saturated fat; 51 mg. cholesterol; 302 mg. sodium.