Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat)
Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste.
Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 8|
|Calories from Fat: 82 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25.5mg||8 %|
|Sodium 316mg||11 %|
|Potassium 585.1mg||15 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 16.1g|
|Protein 2.9g||4 %|
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Calories per serving: 160
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