Melt butter in a large saucepan. Saute onion and garlic 1-2 minutes. Add everything else except the cream and simmer 10-15 minutes. Add the cream the last five minutes. Place these ingredients into a blender. Blend thoroughly. You'll probably have to repeat this step 2 or 3 times as it's not possible to fit it all in the blender and the soup expands when hot.
Serve with a hard crust bread you can dip. Pasta is optional. Garnish with parmasean cheese and or crutons.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 84 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 28mg||9 %|
|Sodium 420.7mg||15 %|
|Potassium 220.4mg||6 %|
|Total Carbohydrate 108.2g||32 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 106.6g|
|Protein 1.5g||2 %|
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Calories per serving: 503
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