{zupas} tomato basil soup

{a testament to my true love for tomato soup--the second recipe within one month for tomato soup}

People who don't live in Utah may not appreciate this, but YOU GUYS. I found a recipe for the Tomato Basil Soup that they serve at Cafe Zupas! I literally cried when I found it. For those of you who have never eaten at Zupas before, just take my word for it. They have the best tomato soup in the world. And they try to keep their recipes a secret. Like, not even the employees who make the soup know the exact recipe. I just want you to understand exactly how excited I was by this discovery.

One of the great things about this recipe is that it makes a surplus of soup. I used it to feed 5 hungry men, and I still have enough leftovers for at least a month. I'm not complaining, but looking back I probably would have halved the recipe, and I would advise others to do the same. This recipe makes an insane amount of soup.

2 c. fresh basil
1 c. slivered almonds
1 c. parmesan cheese
5 garlic cloves
1 1/2 c. olive oil
2 tsp salt
6 - 7 celery stalks (diced)
2 yellow onions (diced)
3/4 c. butter
2 tsp oregano
4 quarts of stewed tomatoes (5 cans)
2 tsp sugar
4 c. heavy cream

The first step is to make a batch of pesto. In a blender or food processor, blend up the basil, almonds, parmesan, garlic, olive oil, and salt. Set that aside for awhile. 

Now get a soup pot (a big one.) and melt the butter over medium-high heat. Sauté the celery, onion, and oregano. After the onions turn transparent, add in the pesto you just made as well as the tomatoes and sugar. Mix it all up and transfer it to a crockpot. (a big one.) Cook it all in there for 8 - 10 hours on low.

Once that's done cooking, spoon it all into a blender, blend it up, and transfer it back to your big soup pot. Add in your cream and stir it all up. At this point, you can continue to let it simmer in your pot until it's your desired temperature; for as long or as short as you want.