Prep Time
10 Mins
Cook Time
15 Mins
6 Servings

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.

Ratings & Reviews

Smiley377's Review

May 02, 2012
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.

rhondalynne116's Review

October 31, 2011
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!

charoulli's Review

January 15, 2011
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.