Creamy Tomato Basil Soup Recipe

0 Preheat the oven to 450°F with a rack in the middle position. 
1 While the oven heats, drain the 2 cans of tomatoes, reserving 3 cups of liquid from the cans. Press down gently on the tomatoes with the back of a mixing spoon to release as much liquid as possible.
2 Line a rimmed baking sheet with foil. Spray it lightly with nonstick cooking spray. Line the drained, whole tomatoes up on the prepared pan. Sprinkle them evenly with brown sugar. Roast in the oven until the tomatoes are completely dry, 25 to 30 minutes. Set the pan aside to let the tomatoes cool. 
3 Meanwhile, in a large saucepan over medium heat, melt the butter. Add the shallots, tomato paste, and oregano and saute until the shallots are tender, 3 to 4 minutes. 
4 Add in the reserved tomato juice, the roasted whole tomatoes, vegetable broth, basil, and vinegar. Bring to a simmer. Reduce the heat to low and simmer, stirring occasionally for 10 minutes. 
5 To the soup add the cream and parmesan cheese. Blend the soup using an immersion blender or standing blender until completely smooth. Warm the soup back up until it’s at a good serving temperature.
6 Serve soup topped with extra basil leaves and parmesan cheese and croutons. Enjoy!