This Pressure Cooker Nordstrom Tomato Basil Soup is rich and creamy, just like you get at the famous Nordstrom Restaurant.
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Pressure Cooker Nordstrom Tomato Basil Soup
Pressure Cooker Nordstrom Tomato Basil SoupThis very simple Pressure Cooker Nordstrom Tomato Basil Soup is literally World Famous.
Anyone who has every shopped or even heard of Nordstrom’s Department Stores, knows about their Tomato Basil Soup.
Many Nordstrom Department Stores have their own restaurant, so hungry shoppers can have a nice meal and then return to their shopping. The Nortstrom in West LA was my stomping ground for years.
The Tomato Basil Soup is always served with a generous portion of their famous Parmesan Garlic Crostini. Thanks to the Nordstrom Blog, I was able to get their precious recipe and then covert it for the Pressure Cooker.
Cast of Ingredients for Pressure Cooker Nordstrom Tomato Basil Soup
Pressure Cooker Nordstrom Tomato Basil Soup is ridiculously easy and because it uses canned tomatoes, you can whip up a batch, whenever you like.
t also uses dried Basil, rather than Fresh Basil in the soup, but, there is a garnish of Fresh Basil for each serving bowl.
The Optional Ingredients on the Recipe Card, will take this Pressure Cooker Nordstrom Tomato Basil Soup up a notch. However, please note that the taste will no longer be identical to Nordstrom Soup.
Weigh the Carrots and Onions
In reading some of the comments on the blog about the soup not tasting the same as the restaurant, I discovered that it is important to have equal amounts of carrots and onions.
So, I took out my trusty Bakers Math Scale and weighed 8 oz each.
Heat up the Pressure Cooker and Add Oil
Allow the Pressure Cooker to fully heat before you add the oil.
This is what makes a stainless steel pot, non-stick. Cold fat/hot pot! Remember that.
Sauté the Vegetables
Add the onion and carrots to the hot oil. Drop in the dried basil. Sauté the Vegetables until they begin to caramelize and get good color. This step adds so much flavor to the soup.
Dump in the cans of tomatoes and your Chicken Broth/Stock. I use my Pressure Cooker Homemade Chicken Bone Broth, which is very thick and gelled, so I water it down just a bit, before adding.
I did not want the broth to over power.
Vegetarians – use Vegetable Broth!
Add in some salt and pepper, but be mindful with your salt.
When I make my Pressure Cooker Homemade Chicken Bone Broth, I use zero salt. Boxed broth can be quite salty. I like to add less seasoning now and then adjust the final taste to my liking.
The Tomato Basil Soup is ready to blend
Nordstrom simmers their soup for about 40 minutes.
This Pressure Cooker Nordstrom Tomato Basil Soup only gets a few minutes under pressure. Not to shabby!
Use an Immersion Blender
Use an Immersion Hand Blender to blend everything together and make a very smooth soup.
If you prefer a thicker soup, you can keep the pot on simmer, until you reach the consistency you desire.
Very Smooth and Luxurious Pressure Cooker Nordstrom Tomato Basil Soup
Look at that soup. It is gorgeous! Put your pot back into the Pressure Cooker, so that it stays nice and warm.
If you don’t want any cream, you can certainly eat this now, as is.
Add some Fresh Basil
If you love basil, go a head and add some here, otherwise, just use it as a garnish.
Slowly and carefully, pour in the Cream
The cream can be added with the ingredients and pressure cooked at the same time.
If using half and half, that would get added after the pressure cook time has completed.
Pour the cream into the blended Pressure Cooker Norstrom Tomato Basil Soup and allow to simmer gently, just enough to warm the bot back up.
Taste and adjust seasonings to your preference
Taste the soup and add salt and pepper to your liking. Make sure you have made some Nordstrom Parmesan Garlic Crostini to enjoy with your Pressure Cooker Nordstrom Tomato Basil Soup.
Individual Servings of Nordstrom Tomato Basil Soup
This makes a TON of Pressure Cooker Nordstrom Tomato Basil Soup. I like to store my soup in individual servings, using my FoodSaver Vacuum Sealing System.
It comes in so handy and I’ve been able to make all kinds of soup and other hot meals and then just pop it in my Pressure Cooker to quickly heat and then enjoy.
Pressure Cooker Nordstrom Tomato Basil Soup
Serve with Nordstrom Parmesan Garlic Crostini.
I sometimes like to sink a Crostini, right into the middle of my soup bowl. Another delicious soup to try is my Pressure Cooker Olive Garden Zuppa Toscana (Italian Soup).
More Soup Recipes to Love.
Pressure Cooker Broccoli Cheddar Soup ~Low Carb Keto
Pressure Cooker Armenian Lentil Soup
Pressure Cooker Chicken Marsala Mushroom Soup
Pressure Cooker Chinese Hot and Sour Soup
Pressure Cooker Low Carb Manhattan Clam Chowder Soup
Pressure Cooker Americana Wedding Soup
Pressure Cooker Chicken Marsala Mushroom Soup
Kathy and Heather, sorry it took me so long to get this posted!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Bakers Math Scale
- Bamix Immersion Hand Blender
- Nordstrom Parmesan Garlic Crostini
- Foodsaver Automatic Vaccum System
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Pressure Cooker Nordstrom Tomato Basil Soup
Pressure Cooker Nordstrom Tomato Basil Soup
Print Pin Save RateIngredients
- 1/3 cup Extra Virgin Olive Oil
- 8 oz Carrots peeled and chopped
- 8 oz Yellow/Brown Onion chopped
- 1 Tablespoon Dried Basil
- 3 28 oz cans Whole Tomatoes in Purée Italian style
- 1 cup Chicken Stock/Broth
- 1-1.5 cup(s) Heavy Whipping Cream
- 2 teaspoons Kosher Salt or 1 tsp Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Fresh Basil leaves cut into fine ribbons
Optional Ingredients (No Longer Nordstrom)
- 2 oz Parmesan Cheese
- 1 TBL Premium Fish Sauce (or Worcestershire Sauce)
- 2 teaspoons White Sugar
Instructions
- Chop up the carrots and onions.
- Select Sauté or Browning on your Pressure Cooker cooking pot and allow to fully heat.
- Add oil and then add carrots, onions and dried basil. Sauté for 4 minutes, or until vegetables start to caramelize and the onions become a bit translucent.
- Add canned tomatoes, chicken broth, cream, salt and pepper. If using Optional Ingredients, add them now.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep is heard, allow a full Natural Pressure Release.
- Remove lid. Use an immersion blender and blend until soup is smooth. Taste and adjust with salt and pepper, if needed. Garnish with Fresh Basil
- Serve with Nordstrom Parmesan Garlic Crostini.
Notes
Nutrition
PIN this Pressure Cooker Nordstrom Tomato Basil Soup {Tomato Bisque}!
I do not have an immersion hand blender. What should I do instead?
Can I use the crushed tomatoes for this?
This sounds like a wonderful recipe! I have 2 questions, please. I have an 8 quart IP. Would I be able to double this recipe? Also, in order to freeze this, would I freeze it before I add the cream/ half and half? Then add the cream when I want to warm it up?
Evelyn, if it fits, it is okay. I would freeze before adding cream. Jill
Thank you for sharing this recipe! It was so delicious and amazingly easy – two things that I love. I didn’t have any dried or fresh basil, so after blending, I stirred in a frozen cube of pesto. Worked really well!
Can this recipe be doubled in the instant Pot? If so do you use the same proportions?
Just made this for my kids on a cold icy day. They said this is the best soup they have ever had. A little fresh basil and Parm made it perfect! Thanks for the recipe!
Wonderful, Adriana. So glad this was enjoyed. Jill
Hello! I’m a newbie to the IP community. I’m giving this recipe a shot. Looks yummy! It is in the natural release stage, going on 20 minutes. How long does the natural release usually take with this recipe? Thanks in advance!!
Is this recipe for an 8qt pot? I tried making in a 6qt and it was too full, had to take some out and start over to get it to come to pressure. I am cooking it now. Sure hope it’s good, since I have to do it in 2 batches!
I don’t see that kind of tomatoes in my store. Is there some other kind I can use? This looks delicious and I want to try it (hopefully today!). Thanks for your great site.
Shannon, just check the labels on the cans and try to find some that say imported from Italy. Otherwise, just buy the best brand you can afford. In this instance, brand does make a difference. Jill
I can’t get these tomatoes here in Canada. Would another brand be ok?
Yes. Jill
I see them at no frills…check the ethnic/specialty food section . They’re not always with the canned tomatoes.
You show soup vacuum sealed in bags. How do you seal a liquid?? I NEED to do this. ?
Hi Erin. I have my FoodSaver on top of an over the stove cutting board, so that the bag with liquid sits lower. The gravity keeps the soup below the FoodSaver. It works really well. Jill
Wow perfect …..great tip thanks
Enjoy, Donna. Thank you. Jill
Made this tonight. It came out perfect! The only bummer thing was that my immersion blender died. 🙁 So I had to blend it up in my Vitamix. 🙂
Very good. Will make it again.
I’m making this for an IP soup exchange. Can you tell me how many quarts this makes?
They didnt have the brand tomatoes mentioned at walmart. I got hunts whole peeled tomatoes, but it dont mention if they are in puree or not. Should I some sauce or anything to them? Thank you!
Jane, they are probably in puree. Jill
I have a TON of fresh tomatoes. Can I sub these for canned, or will the taste be off and too acidic? Thanks!
Can you use fresh tomatoes in this recipe? If so, how many? Equal to the amount in the cans?
Recipe turned out well. Enjoyed by most at our shared meal at Church this afternoon. Thank you, Jill for another tasty easy to follow meal.
Jill, I am planning to make this for a shared meal after Church tomorrow. Trying to figure out the best method for there being 2 hours from when I can start the IP cooking to when I am going to serve the soup. Am I better off leaving it on “Keep Warm” setting for long term or would it be better to do a delayed start? It would be a total guess as to how long it would need to come to pressure, so not even sure how long of a delay I should use. Thanks for another delicious sounding recipe. Hopefully it is enjoyed by all tomorrow.
Hi Beth. You will need to use an immersion blender after pressure is released, so don’t forget to figure that in. You could leave it on warm or you could cook it and then warm it up when needed. Jill
I followed the recipe exactly. It took over an hour for a full natural release. Is this normal? Is something wrong with my instant pot?