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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 7 to 8 large meaty orange tomatoes, crushed
  • 1 tablespoon sherry vinegar
  • 1 tablespoon brown sugar
  • 3 garlic cloves, minced
  • Fresh basil, chopped
  • 1 cup heavy cream


  1. Heat olive oil in a large saucepan; add onion and bell pepper and sauté 10 minutes. Add tomatoes and simmer 45 minutes to 1 hour, until reduced and thick. Add vinegar, brown sugar, garlic, basil and cream.

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The recipe was originally published as Creamy Fresh Tomato Basil Soup on

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