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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zupas Tomato Basil Soup Recipe

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This recipe for Zupas Tomato Basil Soup is from Family Recipe Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Tomato Soup
Ingredients:  
Ingredients:  
1 1/4 c. Pesto sauce
5 1/2 c. tomatoes fresh or canned (43 oz.)
1/4 c. butter
2/3 c. diced onion
2 stalks celery, sliced
3/4 tsp. dried oregano
2 tsp. sugar
12 oz. evaporated milk or 1 1/3 c. cream
Directions:
Directions:
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!
 

Pesto Sauce
Ingredients:  
Ingredients:  
2/3 c. fresh basil leaves
1/3 c. slivered almonds (cashews also work well)
1/3 c. shredded Parmesan cheese
1 1/2 cloves garlic
1/2 c. olive oil
3/4 tsp. salt
Directions:
Directions:
Blend together all of the ingredients until smooth.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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