Roasted Red Pepper Tomato Bisque (Creamy)

• Begin by peeling and chopping your roasted red peppers into bite-sized pieces. If roasting fresh peppers, char the skin under a broiler or open flame, then steam in a sealed bowl for 10 minutes before peeling. Chop the onion finely and mince the garlic cloves. Dice fresh tomatoes if using; canned diced tomatoes can be used directly.
• Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
• Add roasted red peppers, diced tomatoes, dried basil, and oregano to the pot. Stir and cook for a few minutes to meld the flavors.
• Pour in the vegetable broth, stir well, and bring the mixture to a boil. Reduce heat and simmer gently for 20-25 minutes to develop flavors.
• Remove pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a blender.
• Return blended soup to low heat, stir in heavy cream and warm through without boiling. Season with salt and pepper to taste.
• Ladle bisque into bowls, garnish with fresh basil leaves, and serve immediately with crusty bread or a light salad.