Directions

1. Melt butter in a medium saucepan over medium heat. Add onion, dried basil, and ½ tsp. salt and cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in garlic, and cook until fragrant, about 1 minute.
2. Next add the tomatoes and their juice, broth, roasted red peppers, and balsamic vinegar. Increase heat to medium-high and bring soup to a simmer. Cover pan, reduce heat to medium-low, and cook soup, stirring occasionally, until the flavors have melded, about 15 minutes.
3. Remove saucepan from heat and use an immersion blender to blend the soup in the pan until smooth. Alternatively, blend soup in batches in a blender with the lid ajar to allow steam to escape, then return the soup to the pan.
4. Return soup to a simmer over medium heat, stirring often. Add cream and 1/4 tsp. pepper, and stir to combine. Ladle soup into bowls, top with fresh basil, if using, and add more salt and pepper if you like.