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  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, chopped
  • 1 can (28-ounce) crushed tomatoes
  • 1/2 cup water
  • 1 1/2 cups half-and-half
  • 2 tablespoons basil, chopped


  1. Melt butter in a large saucepan. Add  onion, 1 celery and garlic clove; sauté until tender. Add crushed tomatoes, water, half-and-half or whole milk and basil. Heat thoroughly. 

Recipe by Jo Marshall

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The recipe was originally published as Quick Tomato Basil Soup on

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