08Roast for 45-50 minutes until beginning to brown or char.
09Add roasted tomatoes and all the juices to cooking pot and add chicken stock and sugar.
10Squeeze garlic pulp without the skins, into the pot.
11After heated and the chicken stock and tomatoes have begun to merge flavors, ladle 1/3 - 1/2 the mixture into a blender. Blend thoroughly and at high speed to make sure the seeds and skins are completely broken down.
12Pour this first mixture into a bowl and repeat the process with the rest of the tomatoes.
13Return all blended mixture to the pan and heat.
14Add the cream.
15Taste and adjust seasonings, add more salt and pepper if needed.