Roasted Red Pepper Soup

1 large sweet onion, chopped

2 tsp Muratbey butter (olive oil for vegan version)

2 garlic cloves, minced

2 jars Tamek red roasted pepper, drained

2 cups vegetable broth

½ tsp dried basil

¼ tsp salt

1 cup half-and-half cream or whole milk (for a vegan version substitute with creamy, unsweetened, plain oat milk)

     In a large pot, saute onion in butter for 5 minutes or until tender. Add garlic; cook 1 minute             longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and             simmer for 20 minutes. Cool slightly.

Using a hand blender process soup until smooth. If using a regular blender process the soup in batches. Remove 1 cup to a small bowl; stir in cream. Stir in the cream mixture; heat through (do not boil). Enjoy hot!