Copycat Zupas Tomato Basil Soup
Copycat Zupas Tomato Basil Soup is a gluten free soup. One serving contains 180 calories, 5g of protein, and 15g of fat. For $1.35 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of pine nuts, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. 14 people found this recipe to be flavorful and satisfying. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Dessert Now Dinner Later. With a spoonacular score of 38%, this dish is not so amazing. Similar recipes are Zupas Copycat Tomato Basil Orzo Soup, Cafe Zupas Tomato Basil Soup {Copycat}, and Copycat Zupas Rockslide Brownies.
Servings: 24
Ingredients:
½ cup (1 stick) butter
4 (28oz) cans whole tomatoes peeled with juices (do not drain)
6 to 7 stalks celery, diced (around 2½ cups)
4 oz fresh basil (Around 2 cups, packed; I bought two 2oz containers available at my store.)
5 large cloves of garlic
1 quart half & half
1½ cups pure olive oil
1 large onion, diced (around 1½ cups)
1 Tbsp dried oregano
1 cup shredded parmesan cheese
1 cup pine nuts, toasted
Salt, to taste
2 tsp sea salt
Equipment:
food processor
pot
slow cooker
immersion blender
Cooking instruction summary:
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.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.
Step by step:
1. 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.In a large stock pot, melt the butter.
2. Add diced celery and onions. Cook until translucent.
3. 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.)
4. 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.
5. Add salt to taste, if needed.
Nutrition Information:
covered percent of daily need
