Copycat Zupas Tomato Basil Soup
This Copycat Zupas Tomato Basil Soup is spot on! With fresh made basil pesto, whole tomatoes, and sauteed vegetables, cooked slow, and pureed smooth. This is one soup you’ll love to create at home served with al dente orzo pasta!
Y’all have no idea how excited I am to share today’s recipe! I waited a good 4 months before I finally got around to making it, and boy was it worth the wait! If you’ve ever had Zupas Tomato Basil Soup and loved it, then you are going to freak now that you know you can make it at home!
I will start by saying that this is a time intensive soup because you first make pesto, then cut and saute veggies for the soup, and then you have to let it cook slow to marry the flavors for several hours, but it is SO worth it! This recipe seriously makes enough to feed an army! Consider halving the recipe or freezing half of it for dinner another night.
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I like mine served with some al dente orzo pasta and fresh baked bread just like they serve it at Zupas. If you’re wondering, I totally cheated and used Rhodes White Bread, and rolled it into a baguettue after it thawed. Then I let it rise, cut some slits, and baked it up fresh to serve with this soup. The only thing I was missing is the chocolate covered strawberry they give you at Zupas. 😉
This soup is thick and textured just like Zupas Tomato Basil Soup and I loved the leftovers just as much as the day I made it fresh! You all have to try this recipe!
Copycat Zupas Tomato Basil Soup
Ingredients
Classic Pesto:
- 4 oz fresh basil, (Around 2 cups, packed; I bought two 2oz containers available at my store.)
- 1 cup pine nuts, toasted
- 1 cup shredded parmesan cheese
- 5 large cloves of garlic
- 2 tsp sea salt
- 1 ½ cups pure olive oil
Soup:
- ½ cup butter, (1 stick)
- 6 to 7 stalks celery, diced (around 2 ½ cups)
- 1 large onion, diced (around 1 ½ cups)
- 1 Tbsp dried oregano
- 4 (28 oz) cans whole tomatoes peeled with juices, (do not drain)
- 1 quart half & half
- Salt, to taste
Instructions
- For the Pesto: Wash and dry the fresh basil and blend it together with the other pesto ingredients in a food processor. For more tips and details, visit my post for Classic Pesto.
- For the Soup: In a large stock pot, melt the butter.
- Add diced celery and onions. Cook until translucent. Transfer to a 6-quart or 8-quart slow cooker. (I had to split mine into a 2-quart and 4-quart slow cooker since that’s all I had.)
- Add the pesto, whole tomatoes with juices, and dried oregano. Cook on low for 8 to 10 hours or high for 4 to 6 hours.
- Using an immersion blender, blend soup until smooth. Stir in half & half and let it heat through, another 15 to 30 minutes, or serve immediately as is. Add salt to taste, if needed.
Notes
- Optional: Serve with 1 to 1½ cups dry orzo, cooked according to package directions; about 9 to 10 minutes.
- Consider halving the recipe if you’re not feeding a crowd. This recipe makes A LOT!
Did you make this?
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OMG! I had this for the first time the other day and TOTALLY did the half and half and it was THE BEST THING EVER!
I’m so glad you enjoyed it! Thanks for sharing your experience Isabelle!
Wondering if you could can? Leaving cream out til consuming?
Hi Dixie,
I’m not very familiar with canning, so I can’t say for sure. Sorry I couldn’t be more help.
OMG! My niece made this. WOWIE! I want to make it but…she had freshly put tomatoes. What is a good tomato I could use?
Hi Stacy!
Vine-ripened tomatoes would be great, but you can use any variety you prefer. I’m so glad you all enjoyed this recipe! Thanks for your comment!
Does the cream freeze pretty well? Or should I freeze before adding the half and half?
I would freeze it before adding the half and half. It kind of separates and looks flaky when you freeze cream. Enjoy!
If I wanted to use store bought pesto (I know – not as good) do you know how much I would use?
I love Zupa’s and can’t wait to try this recipe! Thank you for posting it!
Hi Tracy!
One recipe of my pesto makes about 2 1/4 cups. This Zupas copycat recipe makes a TON of soup. Just FYI so you may want to half it, or freeze your leftovers for another day. If you are doing store bought pesto I highly recommend the Three Bridges Basil Pesto if you can find it. It’s REALLY yummy! You would need 3 of those containers. Check the packaging for servings size and servings. Serving size (example: 1/4 cup) x servings (example: 3) = the amount in the container (example: 3/4 cup). Good luck!
I have never made homemade pesto before, and pinenuts were $5 for less than a cup! But, I bit my tongue and bought a small amount, as well as mixing the basil with a bit of italian flat leaf parsely and oh my goodness….Homemade pesto is AMAZING. I have no idea what Zupas (I live in California) is, but I was looking for a simple tomato soup recipe, and this really hit the nail on the head. It has been on my stove for a couple hours now and it smells divine. I’m ready to drink it as is. I haven’t even blended it yet, let alone put in the half and half. I can’t wait for it to finish!
However, I am wondering how it would be if I added other tomatoes to it, such as heirloom, cherry (red and yellow), etc. I love tomatoes, but can’t eat them raw so I love to play around with them in soups.
I am saving this recipe for life. Thank you for sharing it! <3
Hi Beth! Pinenuts are expensive, I like to buy mine in bulk at Winco, it makes them slightly cheaper. Glad you decided to go for it anyway with great results! About heriloom and cherry tomatoes. I think they would work perfectly fine. Just core them, and chop them up before throwing them in. You may also need to blend them in your blender a little longer with the skins in there. Thanks for stopping by and leaving your feedback!
I’ve never had Zuppas but I do love me some tomato soup. The addition of the orzo sounds great. I just may have to give this one a try.
I get this soup every time I’m at Zupas, so I’m pretty much addicted to it! This makes a LOT, so be sure to half or quarter it for your family. 🙂
Yum, you make the best soups 🙂 I love how flavorful and thick it is! I’ve never tried Zupas but I know I would love this homemade one so much better!
I think Zupas might be just in Utah? But just know that it’s amazing fresh made soups, sandwiches, and salads, but obviously if you can make it at home, why not, right?!
We have Zupas in Arizona 🙂
I’ve never tried their tomato basil soup before, but it looks and sounds delicious! Some recipes are definitely worth it when it comes to the time involved. Love this!
I’ve tried a few of their soups and this is my absolute favorite, hands down! I could drink it!
This is the best soup!!! I love that you added Orzo, I’ve never tried it with that addition.. I’ve got a new favorite at Zupas I can’t wait to copycat now. Hopefully I’ll get to that soon 🙂 They know how to make soup, because they have SO many delicious ones! Have you tried this mixed with the Wisconsin cauliflower? Next time you go – do half & half, trust me!!
Seriously Yvonne?! Orzo is the bomb! And you have intrigued me with the half Wisconsin Cauliflower and half Tomato Basil creation. If I remember next time I go, I will for sure try it!