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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion finely minced
  • 4 cloves garlic finely minced
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup white wine optional, leave it out if desired.
  • 500 grams tomato puree approximately 17 ounces canned tomato puree
  • 5 cups chicken or beef stock use vegetable stock to make this soup vegan or vegetarian
  • ⅔ cup half and half cream substitute heavy cream for more richness, whole milk for a lower fat version, OR dairy-free milk, or one 14-ounce can of coconut milk to make it vegan
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