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Categories:Viewed: 31 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
