Chef J. – The Culinary Evangelist

Preheat the oven to broil on high

Spread the tomatoes and the pepper on a baking sheet. Broil until skins on tomatoes and pepper are slightly charred.

While the tomatoes are broiling, heat the olive oil in a large pot over medium high heat. Add the onion and cook for 5 minutes, or until just starting to turn golden.

Add the garlic and cook for one minute more. Add the chicken broth and bring to a boil.

Add the tomatoes and pepper, and reduce to a high simmer. Cook for 30 minutes.

Working in batches, blend the soup until smooth and creamy, then return to the pot over medium low heat.

Add 1 tablespoon of brown sugar. Add salt and pepper to taste. If soup is still too tart, add more brown sugar. Add the cream, if using.

Garnish with fresh herbs and serve.