Sweat onions and celery in butter and olive oil until soft. Set aside. Drain the juice from the canned tomatoes into large stockpot. In food processor or blender, puree onions, celery and tomatoes. Return the pureed mixture to the stockpot. Add all remaining ingredients except half and half. Bring to a low boil and then simmer, covered, for ten minutes. Stir in half and half, and simmer, uncovered, until heated through.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 16|
|Calories from Fat: 126 (68%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 37.7mg||12 %|
|Sodium 103.9mg||4 %|
|Potassium 345.1mg||9 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.6g|
|Protein 3.3g||5 %|
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Calories per serving: 184
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