1. Cook first 4 ingredients in hot oil in a Dutch oven over low heat 10 to 12 minutes or until tender (do not brown). Add tomatoes and basil; cook over mediun heat, stirring occasionally, 10 minutes. Add broth and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour. Cool.
2. Process half of mixture in a food processor or blender until smooth, stopping once to scrape down sides. Stir in whipping cream. Cook, stirring constantly, until thoroughly warmed.
If you freeze this....
Transfer to freezer container
3. Remove from freezer, and thaw in refrigerator overnight. Heat in a large saucepan over medium heat. Stir in whipping cream; Cook, stirring constantly, until thoroughly warmed.
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 310 (72%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 20.6mg||6 %|
|Sodium 879.8mg||30 %|
|Potassium 954.8mg||25 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 21.3g|
|Protein 8.5g||12 %|
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Calories per serving: 428
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