Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when hot, but not smoking, sauté onion and garlic until softened (not browned), about 3 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add chicken broth, tomatoes, basil, sugar, salt, dill weed and pepper. Stir until well blended. Bring to a boil and simmer, uncovered, for 25 minutes. Carefully puree in batches in a blender or food processor. Return to pot, stir in half-and-half and heat until hot, but not boiling. Serve warm.
Doubling recipe makes 8 cups. Blanche tomatoes by popping in boiling water 1-1.5 seconds. Remove and immediately drop into ice cold water. Skin will peel off easily.
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|Serving Size: 1 Serving (697g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 864 (62%)|
|Amt Per Serving||% DV|
|Total Fat 96g||128 %|
|Saturated Fat 28.1g||140 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 467.4mg||144 %|
|Sodium 541.3mg||19 %|
|Potassium 1323.3mg||35 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 8.1g|
|Protein 115.9g||166 %|
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Calories per serving: 1392
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