Tomato-Basil-Red Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 tablespoons salted butter |
4 scallions, thinly sliced |
1 (28 oz.) can diced tomatoes with liquid |
1 3/4 cups low-sodium chicken broth |
1 cup chopped jarred roasted red bell peppers, rinsed and seeded |
3/4 teaspoon dried basil |
salt and pepper |
3/4 cup heavy cream |
Directions:
1. Melt butter over medium-low heat in a large saucepan. Add scallions and cook, stirring occasionally, about 4 minutes, or until scallions begin to soften. Stir in tomatoes, chicken broth, roasted peppers, basil, salt and pepper. Increase heat to high and bring mixture to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Remove saucepan from heat, stir in heavy cream and season to taste with salt and pepper. Serve hot.
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