Here's what you'll need for this amazing soup.
Squeeze juice from tomatoes. Reserve juice. Rinse tomatoes to remove seeds.
Place tomatoes on paper towels. Blot dry with additional paper towels.
Place tomatoes on baking sheet lined with non-stick aluminum foil. Sprinkle with brown sugar.
Bake at 450°F for 30 minutes. Remove from oven and cool.
Cook onions and celery in Dutch oven for 10 minutes.
Add garlic. Cook until fragrant, about 30 seconds.
Add flour and spices; stir to combine.
Add chicken broth, tomato juice, better than bouillon and tomato paste; whisk.
Bring to a boil. Reduce heat to low; cover and cook for 30 minutes.
Add roasted tomatoes. Cook covered for 30 additional minutes. Cool slightly.
Working in batches, purée soup in blender.
Return soup to Dutch oven. Add sherry and cream; stir to combine.