A comforting and creamy tomato basil soup with a twist of roasted red peppers for enhanced flavor.
Heat the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the chopped onion and minced garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the salt, pepper, and sugar, cooking for another minute.
Taste and adjust the seasoning as needed.
Add the crushed tomatoes and roasted red peppers, and cook for 5 minutes.
Break down the peppers with your spoon for a smoother texture.
Pour in the water and bring to a simmer. Cook for 15 minutes.
Cover the saucepan partially to prevent splattering.
Let the soup cool slightly, then blend until smooth.
Blend in batches if your blender is small to avoid spills.
Return the soup to the saucepan, stir in the cream, and heat through.
Do not boil after adding the cream to maintain its texture.
Serve hot, garnished with fresh basil leaves.
Serve with a side of crusty bread for a complete meal.
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