Tomato Soup

1 (14.5 oz.) Can Ready-Cut Diced Tomatoes
       or fresh tomatoes quartered and gutted (save the seeds and juice)
1/4 C. Brown Sugar
2 Tbsp. Butter
1/2 Yellow Onion, Diced
1/2 Tbsp. Garlic, Crushed
1 (14 oz.) Can Chicken Broth
3 oz. Tomato Paste
1/4 C. Cream
1 C. Milk
Basil
Cayenne
Salt and Pepper to Taste

1. Preheat oven to 450 degrees. Drain and save the tomato juice from the diced tomatoes. Spread diced tomatoes on foil lined cookie sheet. Sprinkle tomatoes with brown sugar. Cook tomatoes until sugar is carmelized and bubbly. Set aside.
2. Melt butter in large saucepan. Saute onions until clear and golden. Add garlic and cook for 2-3 minutes on medium low. Add chicken broth, tomato paste and carmelized tomatoes to pan. Simmer 10 minutes. Blend all ingredients until smooth and return to pan. Add cream, milk, basil, cayenne, salt and pepper. Cook till taste suits you. 

Nelson, Andrea; Variation on: The New Best Recipe, Cook's Illustrated, All-New Edition, 2004, Cream of Tomato Soup, p. 45-46.