Saute onion, garlic, and bacon in olive oil in large saucepan until bacon is thoroughly cooked and vegetables tender. Add tomatoes and chicken stock. Bring to a boil; remove from heat. Blend soup with hand-held blender (or blend in batches). Add vinegar, cream, basil, salt and pepper.
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 95 (25%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 20.7mg||6 %|
|Sodium 658.1mg||23 %|
|Potassium 1158.2mg||30 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 53g|
|Protein 12.4g||18 %|
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Calories per serving: 384
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