Nordstrom Tomato Basil Soup: it's our most-asked for recipe and most-ordered dish combined. Of course, you're always welcome to stop in at one of our restaurants for a warm bowl, but this soup is super easy to make at home. It takes under an hour, mostly unattended.

What's our secret? High-quality ingredients (like Italian-style San Marzano tomatoes), a handful of carrots for sweetness, some heavy cream for a velvety texture and both dried and fresh basil for their added complexity. Place one of our Parmesan-Garlic Crostini on the side (both recipes included after the jump), and you've got a velvety, homey-but-elegant lunch or first course. For an alternative garnish, try our recipe for Focaccia Bread with Olive Oil and Rosemary.

Nordstrom Tomato Basil Soup and Parmesan-Garlic Crostini
From our Friends and Family Cookbook; served at selected Nordstrom Restaurants
(Serves 8 - 10)

Parmesan-Garlic Crostini
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
1 1/2 teaspoons kosher salt
1 1/4 teaspoons granulated garlic (not garlic powder)
2 tablespoons finely chopped fresh flat-leaf parsley
1 baguette, cut on a sharp diagonal into 3/8-inch-thick slices, each about 5 1/2 inches long

1. Position a rack in the top third of the oven and preheat it to 350°F for the crostini.

2. Mash the butter, cheese, salt, and granulated garlic together in a medium bowl with a rubber spatula until combined. Stir in the parsley.

3. Using a flexible metal spatula, spread each slice of bread with a generous two teaspoons of the butter mixture in an even layer without any "bald spots." Do not skimp. Arrange the crostini, spaced closely but not touching, on a baking sheet. The unbaked crostini can be prepared to this point up to 3 hours ahead, covered with parchment paper, and stored at room temperature. Do not refrigerate.

4. Bake, uncovered, until golden brown, 10 to 12 minutes. Serve warm.

Tomato Basil Soup
1/3 cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in purée
1 can (14 1/2 ounces) low-sodium chicken broth
2 cups heavy (whipping) cream
Kosher salt
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons

1. To make the Tomato Basil Soup, 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 sauté, stirring occasionally until softened, 10 to 12 minutes.

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

3. Remove soup from the heat. Purée the soup in the saucepan using a want type immersion blender or working in batches, purée the soup in a blender or food processor fitted with a metal blade.

5. Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

6. Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil and serve immediately with the crostini resting on the rim of the bowl.

Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What's Cooking series and Nordstrom Cookbooks. Have a favorite dish or beverage from our restaurants or cookbooks that you'd like to see featured? Let us know in the comments!

-Jeff Powell