Heat oven to 475 degrees.
Cut red peppers into thirds; remove all seeds and place on a baking sheet lined with parchment paper.
On another baking sheet lined with parchment paper add fresh tomatoes cut in half. If using can tomatoes you do not need to roast the can tomatoes, skip this step.
Put the red peppers trey on the top shelf and the tomatoes on the bottom shelf and cook for 40 minutes.
As soon as you remove the peppers from the oven place them into a paper bag and close the bag (this makes the skins easy to remove once cooled).
While the peppers and tomatoes are roasting you can cook the onions and garlic.
Dice the onion and mince the garlic. Add the onion, garlic, and butter to a large soup pot. Sauté over a medium flame until the onions are soft and transparent (about 5 minutes). Set aside when cooked.
When pulled from the oven add the roasted tomatoes into the soup pot, add 1 cup of vegetable broth and blend until smooth with an emersion blender.
Remove the skins of the roasted red pepper and discard the skins. Add the red peppers into the soup pot and blend with the emersion blender add the Fauxmagerie Zengarry Sun Dried Tomato & Basil Cashew Cheese cut into pieces into the soup pot and blend with the remaining vegetable stock on medium heat using the emersion blender. You can also use a regular blender using all ingredients in small batches them return to the soup pot and heat until at desired temperature.
Add fresh basil and pepper when serving, and enjoy.