Start by preheating the oven to a 350-degree oven.
Chop the tomatoes and then core and slice the red peppers.
3 roma tomatoes, 1 red pepper
Place the vegetables on a baking sheet and drizzle with 2 Tbs oil.
2 tablespoons oil
Roast the vegetables for 40 minutes.
In the stockpot, add a little bit of oil and sautee the sweet onion.
1 small sweet onion
Add the minced garlic, puree, chicken/vegetable stock, and sugar.
3 garlic cloves, 1 tablespoon sugar, 1 cup chicken/vegetable stock, 28 ounces tomato puree
Remove the roasted vegetables from the oven, add to the stockpot.
Set to low/medium heat and bring to a low boil for 10 minutes.
Add the heavy whipped cream then use an immersion blender to cream the soup.
1/4 cup heavy whipping cream