Tomato soup with a twist. Add canned tomatoes to this convenient tomato soup recipe.
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2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) onion, diced
1 teaspoon finely chopped fresh garlic
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 cups 2% or whole milk
1/2 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
Fresh basil, as desired
Melt Butter with Olive Oil & Sea Salt in 4- to 6-quart saucepan or Dutch oven over medium heat until sizzling. Add onion; continue cooking 5-7 minutes or until onion is softened. Add garlic; cook additional 2-3 minutes.
Add all remaining ingredients except basil. Continue cooking, stirring occasionally, 5-7 minutes or until mixture comes to a boil. Reduce heat to low; simmer at least 30 minutes. Serve hot with fresh basil sprinkled on top, as desired.
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