Cream of Tomato Soup

2 tablespoons unsalted butter

4 14.5 oz cans of diced tomatoes, drained well, but with 3 cups of the juice reserved

1 onion, diced

2 tablespoons light brown sugar

1 tablespoon tomato paste

2 tablespoons all-purpose flour

1 3/4 cups vegetable broth

1/2 cup heavy cream

salt and pepper to taste

1. Melt the butter in a large saucepan over medium heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally until the onion is softened and the tomatoes are sightly caramelized.
2. Stir in the flour and cooking stirring continuously for about 1 minute until flour is cooked in, but not burnt. Slowly stir in the tomato juice and broth. Bring to a boil, low to a simmer, cover and simmer for 15 minutes. Puree in batches in a blender until smooth. Since the liquid is hot let the pour in lid off your blender and cover the hole with a clean dish cloth. Be sure to be careful, as blended hot liquids tend to burp back at you.
3. Return the pureed soup to a clean pot and stir in the cream. Bring to a brief gentle simmer, then remove from heat. Season with salt and pepper before serving.