Cafe Zupas is one of my most favorite places to eat! I love their soups and sandwiches and salads....well... I guess I love everything there! I was mailed some canned tomatoes from Muir Glen Organics with it came a recipe of fire roasted tomato soup. I just can't resist a new recipe so I made it. It tasted exactly like Zupas Tomato Basil Soup - so I thought I would share!
1 Tablespoon olive oil
1 large onion, chopped (about 1 cup)
2 cloves of garlic, finely chopped
2 cans (14.5 oz) of fire roasted diced tomatoes, undrained (I used Muir Glen Brand)
1 can (14 oz) fat free chicken broth (you can also use vegetable broth)
2 Tablespoons of chopped fresh basil leaves
1 teaspoon of sugar
1/4 tsp of crushed red pepper flakes
1/4 cup heavy cream
1/4 cup skim milk
(The recipe calls for 1/2 cup heavy cream instead of using skim milk... but the skim milk worked out just fine! - and much less fattening!)
In a 3- quart saucepan, melt butter over medium heat. Add onion and garlic, cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes, broth, 1 Tablespoon of basil, sugar, and red pepper flakes. Heat to boiling. Reduce heat and then cover and simmer 15 minutes. Remove from heat and pour into a large bowl and let it cool for about 15 minutes.
Once slightly cooled, place half of your mixture into a blender and puree. Pour the puree back into the saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream, milk and 1 Tablespoon of chopped basil.
Serve while it is hot with Whole Wheat Bread.
(I froze about half of my soup after it was cooked and had it the next week for dinner- it thawed perfectly)
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