Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds (about 4 1/2 cups) frozen peas
• 3/4 cup chopped fresh basil leaves
• 2 cups chicken broth, divided
• 2 cups cream
• 4 to 6 very thin slices fresh mozzarella cheese
• 1/4 cup diced roasted red bell peppers (jarred is fine)

Method:

• Place a medium soup pot over medium heat.
• Add the olive oil, butter, onions, garlic, salt and pepper.
• Cook until the onions are soft and translucent, about 5 minutes.
• Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender.
• Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree.
• Return the pureed mixture to the pot.
• Stir in the remaining chicken broth and cream.
• Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls.
• Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers.
• Serve immediately.