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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. extra-virgin olive oil (, divided)
- 2 Tbsp. fresh basil leaves (thinly sliced)
- 1 onions (, chopped)
- 29 oz. diced tomatoes (2 cans, no salt added)
- 1 jar Bertolli Garlic Alfredo Sauce
- 2 cups fat free reduced sodium chicken broth
- 1 cup skim milk
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Directions
- Combine 3 tablespoons olive oil with basil in small bowl; reserve.
- Heat remaining 1 tablespoon olive oil in 4-quart saucepot over medium heat and cook onion, stirring frequently, until onion is tender, about 4 minutes. Add tomatoes and cook, stirring occasionally, 2 minutes. Stir in Sauce and broth. Bring to a boil. Reduce heat to low and stir in milk.
- Process soup, in batches in blender, being careful not to fill blender more than halfway full. Return to saucepot and cook over medium heat until heated through, about 2 minutes. Drizzle with reserved Basil oil.
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