Zupas Tomato Basil Soup 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

Steps:

• In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic and saute until veggies become soft and clear. Stir in the flour and cook for about 2 minutes.
• Pour in chicken broth, whisking constantly.
• Add tomatoes and bring to a boil, stirring often. Stir in pesto, oregano and sugar and reduce heat. Simmer for 30 minutes. (If using a Crock Pot, add the sauteed veggies and ingredients above to a Crock Pot and cook on low at least 4 hours. See note above)
• Remove from heat and cool.
• Working in batches, blend the soup in a blender until smooth.
• Return to pot and heat over medium heat. Whisk in heavy cream and add salt and pepper, to taste.
• Garnish with Parmesan cheese and serve.

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).

SUPER-DELICIOUS ZUPPA TOSCANA

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.