1. Heat 1 teaspoon olive oil in a large sauce pan and saute onion and garlic in olive oil.
2. Place tomatoes, juice and chicken broth/stock in sauce pan with onions and garlic, over medium heat; simmer 30 minutes. Puree the tomato mixture along with the basil leaves, onions, garlic and Italian seasoning.
3. Turn heat to LOW heat. SLOWLY add heavy cream; season with salt and pepper as needed.
Simmer on low for 1 ? - 2 hours on low. BE SURE THE SOUP DOES NOT BOIL.
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|Serving Size: 1 Serving (1571g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (25%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 50.9mg||16 %|
|Sodium 39235.5mg||1353 %|
|Potassium 2016mg||53 %|
|Total Carbohydrate 102.1g||30 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 83.9g|
|Protein 19.3g||28 %|
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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: 612
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