Can't wait to make these!

Nordstrom Tomato Basil Soup

12 cups canned peeled plum tomatoes

3 lbs carrots, chopped

3 lbs onions, chopped

4 tablespoons dry basil

1 cup olive oil2 gallons water

1 lb chicken base

3 quarts heavy cream

4 tablespoons kosher salt

4 tablespoons black pepper

In a large stock pot, saute the olive oil, carrots, and onions at medium heat for 15 minutes. Add the basil, salt, pepper, and tomatoes and bring to a simmer. In a large bowl, whisk the chicken base into the water until dissolved. Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes. Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.

Sour Cream, Cheddar, and Chive Biscuits:
Recipe from: Pinch my Salt
2 C. Bisquick
1/2 - 3/4 C. shredded cheddar cheese
2 T. snipped fresh chives
1/3 C. sour cream
1/3 C. milk

Garlic Butter (optional):In small saucepan melt 2 T. butter over low heat. Crush one small clove of garlic and add to the butter. Cook for a couple of minutes and then turn off heat. Brush biscuits with garlic butter as soon as they come out of oven.

Preheat oven to 450 degrees.In bowl, mix together dry biscuit mix, cheese and chives. Blend milk and sour cream together in measuring cup then pour into dry mixture. Mix with spoon until just combined (do not overmix!). Sprinkle counter with some extra Bisquick and dump mixture onto counter. Knead gently a few times until everything is fairly well incorporated. At this point more Bisquick can be added if dough is too moist to work with. Pat out to 1/2 thickness and cut into biscuits (whatever size or shape you want). Place on ungreased baking sheet. Bake for about 8 - 10 minutes until golden. Brush with garlic butter (optional), place on rack to cool for a couple minutes then eat while warm.