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
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
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