Pea and Basil Soup

a lower fat variation of a Giada recipe.....
makes 4 - 6 servings

3 tablespoons olive oil
1 cup frozen chopped onion
1 clove minced garlic (or 1 cube of trader joe's frozen garlic)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound frozen peas
1 cup chicken broth (can substitute w/veggie broth)
4 tablespoons fresh chopped basil (or 12 cubes of trader joe's frozen basil)
1 cup fat free half & half
3/4 cup skim milk
4 - 6 slices fresh mozzarella cheese
1/4 cup diced roasted red bell peppers


place medium soup pot over medium heat
add olive oil, garlic, salt, pepper, & onions.
cook until onions are soft & translucent (about 5 minutes)
add peas and basil & heat until peas are thawed.

place pea mixture in a blender
add chicken broth to blender
pulse mixture until pureed
return the pureed mixture to the pot
stir in half & half along with skim milk
cook until hot but not boiling.
add additional salt & pepper to taste.

serve in soup bowls, floating a thin slice of mozzarella cheese on top
sprinkle in the diced roasted bell peppers.