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5 from 1 vote

Tomato Basil Soup {Cafe Zupas Copycat Version}

Tomato Basil Soup made with ripe tomatoes & pesto sauce blended until smooth & creamy & served topped with cheese & croutons! It's just like the Tomato Basil Soup recipe served at Cafe Zupas!
Prep Time20 mins
Cook Time7 hrs
Total Time7 hrs 20 mins
Course: dinner, Main Course, Soup
Cuisine: American
Keyword: tomato basil soup
Servings: 8
Calories: 184kcal


  • 1 1/4 cups Pesto sauce
  • 5 1/2 cups tomatoes fresh or canned (43 oz)
  • 1/4 cup butter
  • 2/3 cup diced onion
  • 2 stalks celery, sliced
  • 3/4 tsp dried oregano
  • 2 tsp sugar
  • 12 oz evaporated milk or 1 1/3 cup cream

Pesto Sauce

  • 2/3 cup fresh basil leaves
  • 1/3 cup slivered almonds
  • 1/3 cup shredded Parmesan cheese
  • 1 1/2 cloves garlic
  • 1/2 cup olive oil
  • 3/4 tsp salt


Pesto Sauce

  • Blend together all of the ingredients until smooth

Tomato Soup

  • 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. 
  • Wash and slice vegetables. 
  • 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.
  • 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.
  • Crockpot: Cook on high 6 hours. Blend until smooth. Cook an additional hour. Add cream & serve.
  • 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.


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!


Calories: 184kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 460mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1319IU | Vitamin C: 17mg | Calcium: 195mg | Iron: 1mg