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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