Tomato Basil Soup Food

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TOMATO BASIL SOUP RECIPE BY TASTY



Tomato Basil Soup Recipe by Tasty image

Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

1 tablespoon oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme

Steps:

  • Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
  • Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
  • Lower heat and cover, simmering for 15 minutes.
  • Uncover and remove thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Allow to cool 2 minutes and serve topped with basil.
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams

TOMATO BASIL SOUP



Tomato Basil Soup image

After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. -Chris Baker of South Lake Tahoe, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1004mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.

TOMATO BASIL SOUP



Tomato Basil Soup image

This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)

Provided by spatchcock

Categories     Vegetable

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) can ground peeled tomatoes
5 cups vegetable stock or 5 cups chicken stock
salt & freshly ground black pepper (use kosher salt--much better!)
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

Steps:

  • Heat the olive oil in a large soup pot over medium high heat.
  • Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
  • Add the tomatoes and the stock.
  • Bring to a boil and then reduce to a simmer.
  • Cook until soup is slightly thickened, about 20 minutes.
  • Season with salt and pepper.
  • Stir in the basil.
  • Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
  • Serve immediately.

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

SIX-INGREDIENT BASIL TOMATO SOUP



Six-ingredient Basil Tomato Soup image

After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. It's one my favorite basil recipes! -Sarah Perkins, Southlake, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 6

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter

Steps:

  • In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Nutrition Facts : Calories 214 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

RACHEL'S TOMATO BASIL SOUP



Rachel's Tomato Basil Soup image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

  • In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 13.2 g, Cholesterol 76.2 mg, Fat 22.9 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 14 g, Sodium 669 mg, Sugar 1.9 g

TOMATO BASIL SOUP



Tomato Basil Soup image

Tomato Basil Soup is a healthy classic soup that's simple to make from scratch and full of flavor! It only takes just over half an hour.

Provided by Natasha Bull

Categories     Main Course

Time 35m

Number Of Ingredients 10

1 tablespoon olive oil
2 tablespoons butter
1 medium onion ((chopped))
1 clove garlic ((minced))
1 dash Italian seasoning
2 (28 fluid ounce) cans whole San Marzano tomatoes ((with juices))
1.5 cups chicken or vegetable broth
1/2 cup heavy cream ((or to taste))
12 leaves fresh basil ((torn))
Salt & pepper ((to taste))

Steps:

  • Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
  • Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
  • Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
  • Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

Nutrition Facts : Calories 134 kcal, Carbohydrate 3 g, Protein 1 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOMATO & BASIL SOUP



Tomato & basil soup image

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto - perfect for the depths of winter.

Provided by Good Food team

Time 25m

Number Of Ingredients 9

1 tbsp butter or olive oil
2 garlic cloves, crushed
5 soft sundried or SunBlush tomatoes in oil, roughly chopped
3 x 400g cans plum tomatoes
500ml turkey or vegetable stock
1 tsp sugar, any type, or more to taste
142ml pot soured cream
125g pot fresh basil pesto
basil leaves, to serve

Steps:

  • Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sundried or SunBlush tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 mins until the tomatoes have broken down a little.
  • Whizz with a stick blender, adding half the pot of soured cream as you go. Taste and adjust the seasoning - add more sugar if you need to. Serve in bowls with 1 tbsp or so of the pesto swirled on top, a little more soured cream and scatter with basil leaves.

Nutrition Facts : Calories 213 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

TOMATO BASIL SOUP



Tomato Basil Soup image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

Steps:

  • Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
  • Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

VEGAN TOMATO BASIL SOUP



Vegan Tomato Basil Soup image

This tomato soup is ready in 20 minutes and takes less than 10 ingredients. It's rich, lush, full of tomato flavour, healthy and comforting.

Provided by Hannah Sunderani

Categories     Main Dish     Soup

Time 30m

Number Of Ingredients 10

2 tbsp olive oil
1 sweet onion ((small) finely chopped)
2 cloves garlic (finely chopped)
3/4 tsp fine sea salt
2 tbsp tomato paste
1 can whole peeled tomatoes ((796mL/27 fl oz))
2 cups vegetable broth
1 tsp maple syrup
1/2 cup raw cashews
1/4 cup fresh basil leaves (tightly packed)

Steps:

  • In a large heavy pot, add the olive oil, onion, garlic and salt. Bring to medium heat and cook until the onions have softened, 7 minutes. Add the tomato paste and stir to combine.
  • Pour in the canned tomatoes and broth and bring to a gentle simmer. Cook, with the lid off, for 10 minutes.
  • Ladle the soup into a high-speed and add the cashews and maple syrup. Blend (first on low and increase speed to high), for 2 minutes or until smooth and creamy. Stop to add the fresh basil leaves, and pulse if you prefer the leaves to be chunky, or blend if you prefer a smooth puree. Pour the soup into bowls and serve.

Nutrition Facts : Calories 215 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 1125 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

COMFORT TOMATO BASIL SOUP



Comfort Tomato Basil Soup image

Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!

Provided by Sandi From CA

Categories     Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 8

9 tomatoes, peeled, cored and chopped (about 4 cups, or the equivalent in canned tomatoes, crushed)
2 cups tomato juice (V8)
2 cups chicken stock
5 tablespoons fresh basil leaves, cleaned
1/2 pint heavy cream (1 cup)
1/4 cup unsalted butter
salt and pepper
parmesan cheese (grated, to garnish)

Steps:

  • Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
  • Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
  • Return to low heat and stir while adding cream and butter.
  • Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!

Nutrition Facts : Calories 337.1, Fat 28.5, SaturatedFat 17.2, Cholesterol 92.5, Sodium 429.3, Carbohydrate 17.5, Fiber 3.1, Sugar 10.9, Protein 6.3

EASY TOMATO BASIL SOUP



Easy Tomato Basil Soup image

Easy Tomato Basil Soup is thick, creamy, and full of tomato flavor. This family favorite soup is delicious on its own, and even better paired with a classic grilled cheese!

Provided by Rachel Farnsworth

Categories     Soup

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
1 medium white or yellow onion (diced)
4 cloves garlic (minced)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
12 large fresh basil leaves (chiffonade)
1/2 cup heavy cream
30 ounces fire roasted diced tomatoes

Steps:

  • Heat olive oil in a large saucepan over medium high heat. Add in the diced onion and saute for about 5 minutes until soft and translucent.
  • Stir in garlic and cook 1 minute. Add in the chicken broth, diced tomatoes, salt, and pepper. Bring it to a boil and simmer for about 10 -15 minutes.
  • Remove from heat. Add the fresh basil leaves, Use a handheld immersion blender to puree until smooth, or transfer to a blender to puree and return to the pot. If using a blender, be sure to vent the steam so pressure does not build.
  • Stir in the heavy cream, taste, and add more salt and pepper if necessary. Serve hot.

Nutrition Facts : ServingSize 1 cup, Calories 135 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 564 mg, Fiber 1 g, Sugar 4 g

TOMATO AND BASIL SOUP



Tomato and Basil Soup image

A light and fragrant soup suitable for any time in the year

Provided by erikthefish

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Slice and arrange tomatoes on large baking tray, sprinkle garlic, shredded basil and a good coating of olive oil over the tomatoes. Roast in the oven preheated to 180C/fan for approximately 50 minutes or until the tomatoes just start burning at the edges
  • Finely chop the onion and lighty fry in a knob of butter and a good splash of olive oil until soft but not coloured
  • Add the onions to the roasted tomatoes, stock, white wine, tomato puree, salt and pepper and bring to the boil then simmer for 20 minutes stirring every 5 minutes
  • Put the sauce into a blender in batches and strain through a sieve using the back of a ladle into a clean large sauce pan then reheat and add the cream but do not boil. Adjust sesoning to taste. Serve with a swirl of cream and sprig of basil.

TOMATO BASIL SOUP



Tomato Basil Soup image

A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

Steps:

  • Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  • Heat soup over medium-high heat until hot, about 5 minutes more.

Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g

RICH AND CREAMY TOMATO BASIL SOUP



Rich and Creamy Tomato Basil Soup image

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
salt and pepper to taste

Steps:

  • Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  • Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 16.8 g, Cholesterol 142.5 mg, Fat 45.4 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 28.3 g, Sodium 216.6 mg, Sugar 12 g

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From carlsbadcravings.com


TOMATO BASIL SOUP RECIPE - MAGNOLIA
To make the tomato basil soup: In a large soup pot, heat the olive oil and garlic together over medium-low heat until the garlic begins to brown, about 4 minutes. Add the tomatoes and 2 cups of chicken broth. Increase the heat to medium and bring to a gentle boil. Reduce the heat to low. Add the salt and pepper and slowly pour in the cream, stirring constantly. Add more broth if a …
From magnolia.com


TOMATO SOUP FOR TWO - ALL INFORMATION ABOUT HEALTHY ...
Homemade Tomato Soup For Two - Homemade In The Kitchen trend www.chocolatemoosey.com. Add the tomatoes, broth, and basil.Bring to a boil then turn down to a simmer. Simmer for 10 minutes, stirring occasionally. Add the soup to a blender then puree until smooth, roughly 1-2 minutes (be very careful as hot liquid expands when blended). Pour the …
From therecipes.info


VITAMIX TOMATO BASIL SOUP RECIPES
Vitamix Tomato Basil Soup Recipes hot www.tfrecipes.com. Vitamix 10 Minute Tomato Soup (Susie Hanks Swain) 1 small onion 1 tbsp olive oil 3 cloves garlic 28 oz can basil tomatoes 28 oz can tomatoes 3 tbsp heavy cream salt & pepper Saute onion. Place all in Vitamix. Blend till warm and serve. Vitamix Tomato Soup 8-10 Roma Tomatoes 6 basil leaves 3 cloves of garlic From …
From tfrecipes.com


NEWKS TOMATO BASIL SOUP RECIPE - ALL INFORMATION ABOUT ...
Newks Tomato Basil Copycat Recipes hot www.tfrecipes.com 2009-03-27 · Simmer tomatoes, juice, and basil in a soup pot or large saucepan for 30 minutes. Add butter and heavy cream. Cook until the butter is melted. Puree the soup in a blender or food processor. Or in the pot with an immersion blender. Bring the soup back to a simmer.
From therecipes.info


TOMATO-BASIL SOUP RECIPE | MYRECIPES
Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
From myrecipes.com


CREAMY TOMATO BASIL SOUP (USING CANNED ... - GIRL HEART FOOD®
Heat olive oil in a large pot and cook onion until softened. Add garlic and cook until fragrant. Stir in canned tomatoes, broth, sugar, dried basil, fresh basil, salt, black pepper and crushed red pepper flakes, then cook to allow the flavours to come together. Stir in heavy cream. Working in batches, transfer the soup to a blender and ...
From girlheartfood.com


TOMATO BASIL SOUP FROM SCRATCH RECIPE - YOUTUBE
Make your own tomato basil soup from scratch. Smooth and delicious and packed with flavor.Subscribe NOW to Tim Farmer's Country Kitchen: http://bit.ly/1haLDn...
From youtube.com


PERKINS TOMATO BASIL SOUP RECIPES
More about "perkins tomato basil soup recipes" FRESH TOMATO SOUP WITH BASIL - LIVE EAT LEARN. 2019-05-17 · Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes. Blend: Add 1 cup of the … From liveeatlearn.com 4.7/5 (6) Total Time 30 mins Category Appetizers, Side Dishes, Soups …
From tfrecipes.com


TOMATO-BASIL SOUP - EAT YOURSELF SKINNY
Stir in garlic and cook for an additional minute. Add tomatoes and basil, bringing to a boil. Stir in cream cheese until melted. Place mixture in a blender or food processor and blend until smooth. Return to saucepan and stir in milk, salt and pepper. Return to medium-high heat and cook for 2 minutes. Serve with toasted bread or a sandwich, enjoy!
From eatyourselfskinny.com


TOMATO AND BASIL SOUP - TESCO REAL FOOD
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
From realfood.tesco.com


CREAMY TOMATO BASIL SOUP – THE FOOD NANNY
CREAMY TOMATO BASIL SOUP. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture. Whisk in the broth. Increase the heat and cook and stir until thickened. Decrease the heat to low, stir in the half-and-half, and simmer for 20 minutes.
From thefoodnanny.com


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