1 cup chopped jarred roasted red bell peppers, rinsed and seeded
3/4 teaspoon dried basil
Salt and pepper
3/4 cup heavy cream
How to Make It
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.
This was AMAZINGLY delicious. Didn't stray away from the original recipe, and I don't think I would change a thing after tasting it! The only thing I wish I did was double the recipe! Will definitely make again.
My kids were very skeptical but they LOVED this soup! They came up with the brilliant idea of adding diced pepperoni to the soup, then topping with a bit of mozzarella cheese and calling it "pizza soup."
This is definitely going in our meal rotation!
This is the favorite soup in the house. I am always asked to make it. I also add 1 pound of ground beef because my husband says that if there's no meat, it isn't food. It is amazing tasting and we aren't even soup eaters! We serve the leftovers over pasta as a creamy sauce.
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