Thanks for sharing your recipe, Sara, this was a hit for lunch today, my hub's favorite. I had veggies & fresh basil to use up from Christmas, this was perfect use of it. Had to take some liberties with the recipe to use what I had on hand. I sauteed the veg in 3 tbsp butter and a drizzle of oil, then added a 28 oz can crushed tomatoes. I used a tomato/chicken broth and ended up using two cups, as my sauce/veggie mix was very thick (probably the crushed tomato sub). I used a whole pack of fresh basil on it's last legs and a sprinkle of dried oregano. I just pureed that mix in the blender, back in the pot, then added half and half to the mix until a nice consistency, about 1 1/2 to 2 cups. I also added some white sugar, asd I like a little sweetness to counteract the acidity of the tomatoes. Very good soup!
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Thanks for sharing your recipe, Sara, this was a hit for lunch today, my hub's favorite. I...