Tomato-Basil-Red Pepper Soup

Tomato-Basil-Red Pepper Soup Recipe


6 Servings

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 196
Fat 16 g
Satfat 9 g
Protein 3 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 53 mg
Sodium 499 mg


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


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.

January 2008
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