Sauté the onion in butter until soft.
Add tomatoes and continue cooking for another minute.
Pour in the chicken broth.
Bring to a boil then simmer for 20 minutes.
Puree the mixture in a blender, then add basil.
Return to the heat until warmed.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (90%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.1mg||19 %|
|Sodium 343.7mg||12 %|
|Potassium 232.8mg||6 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.7g|
|Protein 2.1g||3 %|
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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: 233
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