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Tomato Soup

Tomato Soup

6 T. butter

1 small white or yellow onion

2 cans diced tomatoes, drained

2 cans tomato sauce

1 qt. chicken bone broth

3-6 T. sugar

3 T. dried basil

1 C. heavy cream

Dice onion and cook until translucent with melted butter in a large pot or Dutch oven. Add diced tomatoes, sauce, broth and stir to combine. To help with the acidity of the tomatoes, add sugar 1 T. at a time. You may not need all the sugar listed.

Heat thoroughly, adding the basil and cream before you serve.

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