Creamy Tomato Basil Soup
This creamy tomato basil soup inspired by Cafe Zupas is one of my very favorite soups. It is simple to make and it is so rich and creamy!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Keyword: Copycat Recipe, Soup, Tomato Basil Soup
Servings: 8
Calories: 291kcal
Author: Erica Walker
In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Saute until veggies become soft and clear.
Stir in 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 brown sugar. Reduce heat to low. Simmer for 30 minutes.
Remove from heat and cool for 15 minutes. Blend in a blender, working in batches, or using an immersion blender until smooth.
Return to pot and heat over medium until warm. Whisk in heavy cream and add salt and pepper to taste.
Garnish with Parmesan cheese, basil, and orzo and serve.
- If using a slow cooker, the instructions are nearly the same except that instead of simmering for 30 minutes, transfer the soup to the slow cooker and cook on low for at least 4 hours.
- Store soup in an airtight container in the refrigerator for up to 5 days. When ready to reheat, place in the microwave or cook on medium-low heat until it is warmed through.
- Here are some ideas for variations on this recipe:
- I love using fresh basil leaves, garlic powder, or onion powder to add flavor. Add red pepper flakes, paprika, or chili powder for a spicier flavor.
- In place of butter, you can cook your vegetables in olive oil or canola oil.
- For a healthier version, replace heavy cream with coconut or almond milk.
Calories: 291kcal | Carbohydrates: 17g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 701mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2578IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 2mg