In a large saucepan over medium heat, combine the tomatoes, butter, and diced onion. Bring to a boil while stirring occasionally. You’ll want to cook until the onions are translucent, which usually takes about 5 minutes. The combination of the fragrant onions and the vibrant tomatoes begins to create a delightful aroma that’s hard to resist.
Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes. During this time, you’ll notice the tomatoes begin to break down and droplets of butter floating free from the tomatoes, which is a sign that the flavors are developing beautifully. Feel free to break up any whole tomatoes with a spoon if you’re using them.
Add in vegetable broth and garlic, then return the mixture to a simmer. This step adds a layer of depth to the soup as the broth mingles with the sweet tomatoes and savory onions. Allow it to simmer for another 10 minutes, stirring occasionally.
Next, stir in the roasted red peppers. These sweet gems will infuse the soup with their rich, smoky flavor, creating a memorable taste experience. Simmer for another 5 minutes to meld the flavors together.
Remove the saucepan from the heat and allow the mixture to cool for a few minutes. This cooling time is crucial to ensure safety when blending. I often let it cool to room temperature to avoid any mishaps. It’s important to not rush this step!
Puree the ingredients in a blender, food processor, or use an immersion blender right in the pan. Whichever method you choose, blend until the soup reaches a velvety consistency. The color should be a vibrant red, signaling that all ingredients have combined beautifully.
After blending, return the mixture to the saucepan and bring it back to a gentle simmer over low heat. This step allows the flavors to marry even further, making each spoonful divine.
Finally, stir in the half-and-half and season with salt and pepper to taste. Be sure to taste as you go, adjusting the seasoning to your liking. After a quick simmer, your soup is ready to serve!
Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired. I love serving this soup with crusty bread for dipping, creating a comforting meal that warms body and soul.
