1 Combine tomatoes, and celery in food processor and blend until coarsely chopped.
2 Pour into large saucepan, add chicken stock and scallions, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes.
3 Add half-and-half. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once.
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|Serving Size: 1 recipe (3801g)|
|Recipe Makes: 4|
|Calories from Fat: 2593 (70%)|
|Amt Per Serving||% DV|
|Total Fat 288.1g||384 %|
|Saturated Fat 173.9g||869 %|
|Monounsaturated Fat 86.1g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 908.1mg||279 %|
|Sodium 4218.6mg||145 %|
|Potassium 5006.6mg||132 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 138.8g|
|Protein 147.1g||210 %|
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Calories per serving: 3719
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