Ingredients
2 teaspoons butter1 large sweet onion, chopped2 garlic cloves, minced2 jars (15-1/2 ounces each) roasted sweet red peppers, drained2 cups vegetable broth1/2 teaspoon dried basil1/4 teaspoon salt1 cup half-and-half cream Fresh basil leaves and additional half-and-half cream, optional
Preparation
In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). If desired, garnish with additional cream and basil.
