I am a huge Cafe Zupas fan and have so many favorites. Along with my Copycat Zupas Wisconsin Cauliflower Soup I was equally excited to make and share this Copycat Zupas Tomato Basil Soup recipe! This soup is phenomenal. If there’s one thing I wish we would have grown this year in our garden, it would be basil. We just don’t seem to have good luck with some herbs and that is one of them. This recipe calls for a whole lot of basil and I happily obliged. The smell of fresh herbs is one of my favorite smells. The pesto base for this soup is rich, beautiful, and wonderfully aromatic.
What I love about being about to make your restaurant favorites at home is that not only can you control the ingredients, you know exactly what goes in to your food. There’s just something about being in control when it comes to what you eat. This tasty soup is made with delicious wholesome ingredients (made even better with the help of butter of course!). Just before serving I threw together a batch of homemade croutons to garnish, you’re welcome to add Parmesan crisps, Asiago cheese, or tortilla strips. This would also be fantastic with a grilled cheese sandwich. Beware, this recipe feeds a crowd – make this for your next dinner party!
Copycat Zupas Tomato Basil Soup
With this fantastic Copycat Zupas Tomato Basil Soup recipe you can have your favorite soup anytime you want without so much as stepping one foot outside. This recipe feeds a crowd, make this for your next dinner party!
- 2 c. 4 oz. fresh basil
- 1 c. pine nuts
- 1 c. Parmesan cheese
- 5 cloves garlic
- 1 1/2 c. olive oil
- 2 tsp. salt
- 6-7 stalks celery diced
- 1 large onion diced
- 1/2 c. butter
- 2 tsp. dried oregano
- 6 14.5 oz. cans stewed tomatoes, unseasoned
- 1 quart half & half
For the pesto
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.
For the soup
In a large stock pot, melt your butter. Add celery & onions, cook just until translucent. Add in dried oregano. Stir in pesto and tomatoes.
Transfer to your slow cooker and cook on low 8-10 hours or high 4-6.
With an immersion blender, blend soup until creamy. Just before serving add in your half and half, mix well to combine.
Adapted from It's The Life