Lay tomatoes on a piece of greased parchment on a sheet pan. Sprinkle with brown sugar. Roast in a 325-degree oven for 30-40 minutes until liquid is gone and tomatoes are beginning to color.
Meanwhile, melt butter and add shallot, carrot, and celery, salt, pepper and cayenne and a large pinch of ground allspice. Saute and cover until soft.Begin adding vegetable stock, then add strained tomato juice.Puree in blender. Remove 1/4 cup of pureed soup mixture and whish in a 1/4 cup of heavy cream to temper. Return to bulk soup mixture and stir thoroughly.Garnish with drizzle of heavy and finely julienned basil
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