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
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 is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
Provided by spatchcock
Categories Vegetable
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
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!
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- Wash & dry your fresh basil. Add to a blender or food processor with pine nuts, Parmesan cheese, garlic & olive oil. Blend until a smooth paste is formed.
- In a large stock pot, melt your butter. Add celery & onions, cook just until translucent. Add in dried oregano. Stir in pesto and tomatoes.
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