Roast garlic in the oven until soft.

Roast red peppers over flame until charred on all sides. Once cooled peel them discard the charred skin.

in soup pot melt butter and olive oil. Add minced onion. Cook over medium heat until translucent. Stir the tomato paste in with the onions.

Pour the chicken broth into the pot. Add the tomatoes, red peppers, and garlic(squeezed out of the peels, ahd discard the peels). Add the salt pepper and sugar. Bring to a boil. simmer for twenty minutes.

Add the basil, parmesan, and half and half. Stir until cheese is melted and incorporated.

Let soup cool. Then puree in the blender until smooth.

Serve heated with parmesan and croutons.