Tomato, Basil and Red Pepper Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 2 tbsp unsalted butter
  • 4 scallions, thinly sliced
  • 28 oz can diced tomatoes
  • 1 3/4 cup chicken broth
  • 1 cup chopped jarred roasted red bell peppers, rinsed and seeded
  • 3/4 tsp dried basil
  • salt and pepper
  • 3/4 cup heavy cream

Directions

  1. Melt butter over medium-low heat in a large pot. Add scallions and cook, stirring occasionally, until scallions begin to soften, about 4 minutes. Stir in tomatoes with their liquid, chicken broth, roasted peppers and basil. Season with salt and pepper.

  2. Increase heat to high and bring mixture to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from heat, stir in heavy cream and season with salt and pepper. Serve hot.

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