Mince onion & garlic. In a large soup pot, saute onion & garlic with olive oil until translucent. Add the tomatoes and chicken broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil & sugar. Reduce heat to low; stir in milk & butter. Cook until butter is melted. Use immersion blender to smooth.
Must use immersion blender. Keep blending til it's nice & creamy. I've also used skim milk with good results. :)
Also freezes really well. Make a double batch & freeze half.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (79%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 17.5mg||5 %|
|Sodium 52.8mg||2 %|
|Potassium 60.3mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.9g|
|Protein 1.1g||2 %|
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Calories per serving: 72
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