CAFE ZUPAS TOMATO BASIL SOUP RECIPE {COPYCAT}

Cafe Zupas Tomato Basil Soup Recipe {Copycat} image

Provided by @MakeItYours

Number Of Ingredients 14

2/3 cup fresh basil leaves, washed and dried
1/3 cup slivered almonds
1/3 cup shredded Parmesan cheese
1 to 2 cloves garlic, minced or pressed
1/2 cup olive oil
3/4 teaspoon salt
1/4 cup butter
3/4 teaspoon dried oregano
2/3 cup chopped onion
2 stalks celery, sliced
Pesto sauce
3 cans (14.5 ounces) stewed, unseasoned, tomatoes (or 5 1/2 cups diced/stewed tomatoes)
2 teaspoons sugar (to cut down on acidity)
1 1/3 cups heavy cream

Steps:

In a food processor, add basil, almonds, Parmesan, garlic, olive oil, and salt. Blend together until you have a thick pesto. Set aside.
In a large pot, add butter, oregano, celery, and onion. Saute until onions are transparent. Stir in pesto.
Add tomatoes and sugar.--Your soup will look green at this point, but once you cook it, the veggies will turn it orange/red.
Transfer to a 5-quart slow cooker and cook on high for 6-7 hours, then transfer soup a few cups at a time to a blender and puree until smooth. Return soup to slow cooker and continue cooking for another hour. Stir in heavy cream and serve.