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Cafe Zupas Tomato Basil Soup with sour cream, cheese, and green onions in a white bowl

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.
Course Soup
Cuisine American
Keyword Soup, Copycat Recipe, Tomato Basil Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 291kcal
Author Erica Walker



  • 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.


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