Zupa’s Tomato Basil Soup Recipe

zupas tomato basil soup recipe

Mmm…mmm…I love me some Zupas! Nothing beats a nice warm bowl of Zupa’s Tomato Basil Soup on a crisp fall day. This is my favorite out of all of their delicious soups. It is so creamy and rich in flavor. Something so good should not be left for a rare occasion, so here is the recipe. Now you can make it at home for the whole family instead of breaking your wallet at the restaurant. Plus those of you who do not live in Utah and have not had the privilege of trying this delicious, creamy Zupas tomato basil soup recipe, here is your chance to make it right in your own kitchen. I always question whether or not these Copy Cat recipes that leak out on the internet will really taste like the real thing, but this one definately met all my expectations. So Enjoy!

Zupa's Tomato Basil Soup
Recipe type: soup
  • 4 lb tomatoes, halved lengthwise
  • 6-8 garlic cloves, left unpeeled
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium onion, finely chopped
  • 2 teaspoons fresh oregano, minced [use only ½ tsp if you used dried]
  • 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock or low-sodium broth
  • ¾ cup heavy cream
  1. Directions Put oven rack in middle position and preheat to 350°F.
  2. Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.
  3. Peel garlic.
  4. Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
  5. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids.
  6. Stir in cream and salt and pepper to taste and simmer 2 minutes

Heather profilepic1


  1. says

    PS I figured out the hard way the reason you should use caution when blending hot liquids. The lid popped right off the top of my blender and I ended up with a hot sticky mess all over my kitchen, clothes, and skin ( which burnt my arms btw). So don’t take that tip lightly.

  2. says

    I love this! Use a Emerson blender! So much easier and safer. I double the batch because freezes well and can be popped right of the freezer to the microwave in 5 minutes you got hot cup soup. I also roast more garlic and make garlic bread with it. So yummy!

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