Serving Size: 6
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.