Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and saute until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately. Serves 4. Bon Appetit November 1991
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|Serving Size: 1 Serving (2144g)|
|Recipe Makes: 1|
|Calories from Fat: 683 (58%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 45.5g||228 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 209.6mg||64 %|
|Sodium 1484mg||51 %|
|Potassium 4243.7mg||112 %|
|Total Carbohydrate 101.9g||30 %|
|Dietary Fiber 25.9g||103 %|
|Sugars, other 76.1g|
|Protein 45.2g||65 %|
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Calories per serving: 1183
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