Zupas Tomato Basil Soup Food

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.

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.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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).