Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16
"After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter," relates Sarah Perkins of Southlake, Texas. "I serve the rich soup in mugs with a Caesar salad and crusty bread."
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 141 (73%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.4mg||14 %|
|Sodium 439.7mg||15 %|
|Potassium 529.9mg||14 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 9.9g|
|Protein 3.3g||5 %|
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Calories per serving: 193
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