Serves 6 - 1 cup per serving	‹ Back to Soups & Stews
1 tablespoons salted butter 4 scallions, thinly sliced 1 - 28 ounce can no salt added diced tomatoes with liquid 1 3/4 cups low sodium chicken broth 1 cup jarred roasted red bell peppers, rinsed, seeded and chopped 3/4 teaspoon dried basil Salt and pepper 3/4 cup half and half

Melt butter over medium low heat in a large saucepan. Add scallions and cook, stirring occasionally, about 4 minutes, or until green onions 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.

Per Serving (per one cup serving): 92 Calories; 2g Fat (20.8% calories from fat); 1g Saturated Fat; 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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