Combine tomatoes and juice. simmer 30 minutes. Cool Slightly, then place in blender or food processor with basil. Puree in batches. Retrun to saucepan. Add cream and butter over low heat, and heat until ingredients are incorporated. Stir in salt and pepper to tast.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 131 (72%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.8mg||13 %|
|Sodium 814.6mg||28 %|
|Potassium 555.1mg||15 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11.6g|
|Protein 2.4g||3 %|
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Calories per serving: 182
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