Blanch the Roma's and remove and discard skins and seeds

Rehydrate the sun dried tomatoes in a stock made with 1 gallon of water and 4 oz chicken base by simmering them on low for 90 minutes covered.... With the bouquet garni...Then reduce by 1/2

Chill this in the cooler until room temp. Remove bouquet garni.

Puree the rehydrated sun dried tomatoes adding them to a large pot... On high heat. Whisking it constantly... Add brown sugar to taste

Melt the butter in a saute pan. Make brown butter. Add every veggie but the tomatoes and saute until caramelized

Chill this also to room temp.... Puree this as well n add to pot.

Taste and adjust seasonings. Bring to a slow simmer and keep on low... Slowly whisk in some brown roux.

Add the cream Slowly keeping this just below boiling. Adjust seasoning and consistency with chix base, Brown sugar and cream. If it seems thick, that is ok the next step will fix that.

Put cooled Roma's in a blender n puree. Add to a large pot slowly bringing it to a slow simmer whisking constantly. Do not burn it!!!!

Mix a spoonful of 1 part sour cream to 3 parts whipped cream With a whisk.

Plop a spoonful of the creme fraiche into each bowl of soup and sprinkle with chiffonade of basil...serve

Readjust seasonings and consistency. Remember u can always add more but u cannot remove too much chicken base or sugar so adjust with care.

Chiffonade 8 basil leaves for garnish. Whip a pint of heavy cream to stiff peaks.