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
TOMATO BASIL SOUP
This Tomato Basil Soup is one of my very favorite fall soups. It is super simple to make and can easily be made in the Crock Pot.
Provided by Erica Walker
Categories Soup
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 291 kcal, Carbohydrate 17 g, Protein 4 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 701 mg, Fiber 3 g, Sugar 7 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!
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
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