Creamy Tomato Basil Soup

Here is the recipe for the BEST Tomato Soup I’ve ever had:

(Forewarning: this soup is a little time-consuming, but oh-so-worth it!)

2 (28 oz) cans of whole tomatoes (reserve juice)
2 TB brown sugar
4 TB butter
1 small onion chopped
2 TB tomato past
2-3 TB flour
2 (15 oz) cans or one carton of chicken stock/broth
2 fresh red peppers roasted*
1 cup prepared pesto
1 1/2 cups half and half (low fat or fat free substitutes fine)
*Note: to roast peppers, cut them in half, clean out the seeds, and place them skin side up on a broiler pan. Broil them for about 20-25 minutes or until you notice the majority of the skin turning black. Don’t be alarmed, they’re not burned! Remove from oven and let cool. When cool enough to handle, peel off the black skins, and cut in large chunks. DO NOT skip the red peppers, they’re the secret ingredient!

 Directions:
Heat oven to 450 degrees. Line baking sheet with foil. Squeeze the seeds out of tomatoes and discard.  Arrange the tomatoes on a baking sheet and sprinkle them with brown sugar. Bake until liquid is evaporated and tomatoes caramelize (about 30 min).

 Heat butter, onion, and tomato paste in large pot. Saute until onions soften.   Add flour and cook for 1 minute.  Gradually add chicken stock and reserved tomato juice.  Bring to a boil. Add tomatoes and peppers and puree until smooth with an immersion blender, or remove from pot in small batches and puree in a food processor or blender. Return to pot, simmer 15 minutes. Five minutes before serving, add pesto and half and half.