In a stockpot, over medium heat, combine the tomatoes, onion, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat, add fresh basil, and run through blender or use stick blender to puree.
Remove 1/2 cup of liquid mixture and cool. Whisk in corn starch until smooth. Add mixture to the rest of the soup and simmer for 1 minute. Add cream and continue to simmer until hot. Serve with sprig of fresh basil.
Low fat version: add another tbsp of corn starch and substitute fat-free milk for heavy cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 21 (40%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.8mg||2 %|
|Sodium 318.4mg||11 %|
|Potassium 350.9mg||9 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.5g|
|Protein 1.9g||3 %|
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Calories per serving: 53
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