TOMATO BASIL SOUP {CAFE ZUPAS COPYCAT VERSION}
Tomato Basil Soup made with ripe tomatoes & pesto sauce blended until smooth & creamy & served topped with cheese & croutons! It's just like the Tomato Basil Soup recipe served at Cafe Zupas!
Provided by Jessica & Nellie
Categories dinner Main Course Soup
Time 7h20m
Number Of Ingredients 14
Steps:
- Blend together all of the ingredients until smooth
- Set crockpot on high so that it can begin warming up while you assemble the soup. If you don't want to use a crockpot, feel free to use a saucepan instead.
- Wash and slice vegetables.
- In a frying pan (or just use the saucepan if you're not using a crockpot) melt butter over medium-high heat. Add in onion and celery.
- Cook until vegetables soften, about 5-8 minutes. Transfer to the crockpot and add in all remaining ingredients, except the cream. At this point the soup doesn't look very pretty. Don't worry- it will cook down and all the veggies will meld together.
- Crockpot: Cook on high 6 hours. Blend until smooth. Cook an additional hour. Add cream & serve.
- Saucepan on stove: Bring to a boil, then turn heat down to low. Simmer for about 2 hours total. Use an immersion blender to blend until smooth. Cook an additional 30 minutes, then stir in evaporated milk. Serve, topped with Parmesan cheese and croutons.
Nutrition Facts : Calories 184 kcal, Carbohydrate 12 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 173 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
COPYCAT ZUPAS TOMATO BASIL SOUP
Provided by Amber Brady
Number Of Ingredients 13
Steps:
- For the Pesto: Wash and dry the fresh basil and blend it together with the other pesto ingredients in a food processor. For more tips and details, visit my post for Classic Pesto.
- For the Soup: In a large stock pot, melt the butter.
- Add diced celery and onions. Cook until translucent. Transfer to a 6-quart or 8-quart slow cooker. (I had to split mine into a 2-quart and 4-quart slow cooker since that's all I had.)
- Add the pesto, whole tomatoes with juices, and dried oregano. Cook on low for 8 to 10 hours or high for 4 to 6 hours.
- Using an immersion blender, blend soup until smooth. Stir in half & half and let it heat through, another 15 to 30 minutes, or serve immediately as is. Add salt to taste, if needed.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
ZUPAS TOMATO BASIL SOUP RECIPE
This delicious tomato basil soup is a Zupas copycat recipe! With just a few ingredients you can achieve a flavorful and creamy tomato basil soup!
Provided by Whitney Wright
Categories Main Course Soup
Time 5h10m
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium heat. Once melted add the onion and celery and cook until veggies are soft, 8 minutes.
- Transfer the veggies to a slow cooker.
- Add the basil pesto, canned tomatoes, oregano, and sugar to the slow cooker. Stir to combine. Cover and cook on high for 4 hours.
- Transfer the mixture to a blender and blend until smooth. Return the soup to the slow cooker and cook on low or high for another hour. *see notes
- Stir in the heavy cream 15 minutes before serving (keep the crockpot on low to warm the cream).
Nutrition Facts : Calories 345 kcal, Carbohydrate 16 g, Protein 4 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 68 mg, Sodium 644 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
(COPYCAT) LA MADELINE'S TOMATO BASIL SOUP
This is the closest I have managed to copying the Tomato Basil soup at La Madeline. This is the best soup for cold winter nights, and I have yet to meet anyone who did not like it.
Provided by Alison
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
- Puree with basil in the blender. Make sure that this is smooth - I always strain it.
- Return to saucepan. Add cream and butter while stirring over low heat.
- Serve and enjoy!
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
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