Cafe Zupas Tomato Basil Soup

Author: Bakerette.com

Serves: 8

Ingredients

Pesto Sauce Recipe:

• 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

Soup Recipe

• 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

Instructions

1. In a food processor, add basil, almonds, Parmesan, garlic, olive oil, and salt. Blend together until you have a thick pesto. Set aside.
2. In a large pot, add butter, oregano, celery, and onion. Saute until onions are transparent. Stir in pesto.
3. Add tomatoes and sugar.--Your soup will look green at this point, but once you cook it, the veggies will turn it orange/red.
4. Transfer to a 5-quart slow cooker and cook on low for 2-3 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.

Notes

You can use a saucepan on stove instead of slow cooker: Bring to a boil, then turn heat down to low. Simmer for about 2 hours total.