Tomato-Basil-Red Pepper Soup

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2 tablespoons salted butter

4 scallions, thinly sliced

1 (28 oz.) can diced tomatoes with liquid

1 3/4 cups low-sodium chicken broth

1 cup chopped jarred roasted red bell peppers, rinsed and seeded

3/4 teaspoon dried basil

Salt and pepper

3/4 cup heavy cream

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