This Copycat Zupas Tomato Basil Soup captures the rich, comforting flavors of the restaurant favorite. Made with fresh basil pesto, whole canned tomatoes, sautéed vegetables, slow-simmered to develop depth, and pureed until silky smooth, this soup is perfect served with al dente orzo and crusty bread.
I’m excited to share this recipe—after waiting months to test it, I finally made it and it was absolutely worth the effort. If you love Zupas Tomato Basil Soup, you’ll be thrilled to recreate it at home. The flavor is authentic: bright basil, slow-cooked tomatoes, and a creamy finish that makes this soup feel indulgent while remaining comforting.
This recipe takes time because you prepare a classic pesto, sauté the vegetables, and then let the soup simmer low and slow so the flavors fully marry. It yields a large batch—enough to feed a crowd—so consider halving the quantities or freezing leftovers for another meal. The soup reheats beautifully and tastes just as good the next day.
I like to serve this with cooked orzo and warm bread, just like the restaurant. For convenience, I used frozen Rhodes white bread, shaped it into a baguette after thawing, let it rise, scored the top, and baked it fresh to serve alongside the soup. A little extra prep makes a big difference when presenting this at home.
The texture of this soup is thick and slightly rustic—smooth but with body—just like the original. Leftovers are excellent and may even taste better after the flavors rest. Below is the full recipe, ingredient list, and clear instructions to help you recreate this Copycat Zupas Tomato Basil Soup at home.
Copycat Zupas Tomato Basil Soup
Ingredients
Classic Pesto:
- 4 oz fresh basil (about 2 cups packed)
- 1 cup pine nuts, toasted
- 1 cup shredded Parmesan cheese
- 5 large garlic cloves
- 2 tsp sea salt
- 1 ½ cups extra-virgin olive oil
Soup:
- ½ cup butter (1 stick)
- 6–7 stalks celery, diced (about 2½ cups)
- 1 large onion, diced (about 1½ cups)
- 1 Tbsp dried oregano
- 4 (28 oz) cans whole peeled tomatoes with juices (do not drain)
- 1 quart half & half
- Salt, to taste
Instructions
-
Make the pesto: Wash and dry the basil. In a food processor combine basil, toasted pine nuts, Parmesan, garlic, sea salt, and olive oil. Pulse until a smooth, spreadable pesto forms. Set aside.
-
Prepare the soup base: In a large stockpot melt the butter over medium heat. Add the diced celery and onion and sauté until the vegetables are soft and translucent, about 6–8 minutes.
-
Combine and slow-cook: Transfer the sautéed vegetables to a 6– or 8-quart slow cooker. Stir in the prepared pesto, whole canned tomatoes with their juices, and dried oregano. Cook on low for 8–10 hours or on high for 4–6 hours to let the flavors meld.
-
Finish and blend: Use an immersion blender to puree the soup until smooth. Stir in the half & half and heat through for 15–30 minutes, or serve immediately. Season with salt to taste.
Notes
- Optional: Add 1 to 1½ cups dry orzo to the pot (cook separately according to package directions, about 9–10 minutes) and serve the soup over orzo.
- This recipe makes a large batch—consider halving it if you’re cooking for fewer people, or freeze portions for later.
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.