Creamy Tomato-Basil Soup
Serving Size: 6
|1/2 cups||heavy cream (optional)|
|2 teaspoons||balsamic vinegar|
|2 tablespoons||snipped fresh basil (or 2 teaspoons dried basil, crushed)|
|3/4 cups||jarred roasted red sweet peppers, drained and chopped|
|1 1/2 cups||low-sodium chicken broth|
|29 ounces||canned diced tomatoes|
|1 to 2||garlic cloves, minced|
|1||medium onion, coarsely chopped|
|6||hard-boiled eggs, peeled and chopped|
- 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.
- 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.)
- 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.