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Tomato-Basil-Red Pepper Soup

Prep time 10 mins
Cook time 15 mins
Yield 6 Servings


  • 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

Nutrition Information

  • calories 196
  • fat 16 g
  • satfat 9 g
  • protein 3 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 53 mg
  • sodium 499 mg

How to Make It

  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.