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Rich and Creamy Tomato Basil Soup
January 13, 2006

The longer you let the tomatoes and juice simmer before adding the cream, the more intense flavor you will have. The first time I made this I used fresh roma tomatoes. I'll never do that again in January! I used petite diced tomatoes the next time and added 2 cloves of chopped garlic to the juice while it simmered. I let the soup simmer for 4 hours and it was to die for! Now I can have the soup without going to La Madel...

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