Tomato Basil Soup Cafe Zupas Copycat Version Recipes

COPYCAT ZUPAS TOMATO BASIL SOUP

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.

TOMATO BASIL SOUP {CAFE ZUPAS COPYCAT VERSION}

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.

ZUPAS TOMATO BASIL SOUP RECIPE

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).