1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4|
|Calories from Fat: 518 (90%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 36.1g||181 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 163.2mg||50 %|
|Sodium 446.8mg||15 %|
|Potassium 901.5mg||24 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.6g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 576
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