This copycat recipe of Zupas Tomato Basil is my favorite tomato soup, hands-down. It is so rich and creamy and just plain delicious. With Thanksgiving coming up this week, this is the perfect soup to have along with leftovers. I love having soup the day after Thanksgiving because I feel like I need a little “recovery” day from eating so much food the day before.
If you have an garden tomatoes left, this is a great way to use them up.. you can just substitute fresh diced tomatoes (you will want to stew them first… like in the recipe HERE) for the store-bought canned tomatoes. If you have some garden tomatoes already canned from earlier in the season… even better (trust me.. it tastes SO GOOD with garden tomatoes). If you want to keep things really fresh, feel free to make your own, homemade pesto as well. We have a fabulous recipe HERE and it makes the perfect amount. If you are in a hurry and have some store-bought pesto on hand, that works, too. Just do what you have time/energy for.
If you want to make this a slow cooker recipe, instead of simmering the soup the first time (before blending), throw it in a slow cooker on low for at least 4 hours (the longer you let it simmer, the better it will be). Throw it back in after blending for another hour or so. You really can’t go wrong with this recipe! Enjoy!
- 4 Tbsp butter
- 1 medium onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 1 Tbsp. flour
- 1 c chicken broth
- 3 14.5 oz cans stewed tomatoes (or about 5-6 c. tomatoes, stewed or diced.. click HERE)
- 2/3 c. pesto recipe HERE or store-bought is ok too
- 1 tsp. oregano
- 1 tsp brown sugar
- 1 c. heavy cream
- salt and pepper to taste
- fresh grated Parmesan cheese
- 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 slow cooker, add the sauteed veggies and ingredients above to a slow cooker 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.