Cook first 4 ingredients in hot oil in a Dutch oven over low heat, 10-12 mins. or until tender. Do not brown. Add tomatoes and basil. Cook over medium heat, stir occasionally, 10 mins. Add broth and salt, bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.
Process half of mixture in blender until smooth. Transfer to freezer container and repeat with remaining mixture. Cover and freeze up to 1 month.
Remove from freezer, thaw in refrigerator. Heat in saucepan over medium heat. Stir in whipping cream, cook stirring constantly until heated - do not boil. Garnish & serve.
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (52%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 20.6mg||6 %|
|Sodium 200.6mg||7 %|
|Potassium 583.8mg||15 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 18.1g|
|Protein 4.4g||6 %|
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Calories per serving: 185
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