Creamy Tomato-Basil Soup

Creamy Tomato-Basil Soup

Serving Size: 6

Qty Ingredient
1 tablespoonsbutter
1/2 cupsheavy cream (optional)
2 teaspoonsbalsamic vinegar
2 tablespoonssnipped fresh basil (or 2 teaspoons dried basil, crushed)
3/4 cupsjarred roasted red sweet peppers, drained and chopped
1 1/2 cupslow-sodium chicken broth
29 ouncescanned diced tomatoes
1 to 2 garlic cloves, minced
1 medium onion, coarsely chopped
6 hard-boiled eggs, peeled and chopped
Photo coming soon!

Directions:

  1. Melt butter in a medium stockpot over medium heat. Add onion and garlic. Cook until tender. Add tomatoes, chicken broth and sweet peppers. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Stir in basil and balsamic vinegar. Working in batches, transfer mixture to a blender. Blend mixture until smooth. (Cover the lid with a kitchen towel while machine is running.)
  3. Return soup to a clean stockpot and set over low heat. Whisk in cream and heat through. Serve immediately topped with chopped hard-boiled egg.