While away on a business trip I was watching the Cooking Channel (which is a luxury since I don’t have the channel at home), and saw Giada make this amazing pea and basil soup. I knew that I needed to put this on my list of things to cook. This was super easy to make and although it is a warm soup it’s light and creamy and works for the dog days of summer. After cooking this you could easily serve this as a chilled soup if desired. 

On a side note, the recipes says to float the slice of mozzarella… not so much. It will sink to the bottom. I had to make the optical illusion just as the photo on the Food Network page did. I had to put 6 thick slices of mozzarella cheese in the bowl of soup in order for you to see the mozzarella! 


*Remember to enter the Eggland’s Best Giveaway–today is the last day to enter!*


Source: Giada De Laurentiis
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4-6

• 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 (or vegetable stock), divided
• 2 cups cream
• 4 to 6 very thin slices fresh mozzarella cheese
• 1/4 cup diced roasted red bell peppers (jarred is fine)