Cafe Zupas Tomato Basil Soup (copycat)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Blend together all of the ingredients until smooth

Step 2

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.

Step 3

Wash and slice vegetables.

Step 4

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.

Step 5

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.

Step 6

Crockpot: Cook on high 6 hours. Blend until smooth. Cook an additional hour. Add cream & serve.

Step 7

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.

Step 8

INSTANT POT INSTRUCTIONS: Add the butter & saute the onion and celery in your pot for about 5 minutes. Add the tomatoes (no need to drain the canned tomatoes!), pesto, Oregano & sugar. If using fresh tomatoes, add 1 cup water. Place the lid and cook on high pressure for 25 minutes. Natural pressure release, then blend with an immersion blender. Add evaporated milk, stir and then serve!