Tomato Soup

3 14.5 oz cans diced tomatoes
3 cups chicken broth
2 bay leaves
2 Tbs. Unsalted butter
1 onion minced
1 Tbs. Light brown sugar
1 Tbs. Tomato paste
Salt
2 Tbs. Flour
1/2 cup heavy cream
Pinch of cayenne

1. Heat broth mixture:  drain tomatoes, reserving juice.  Add broth to
reserved tomato juice to measure 5 cups (add water if necessary).
Bring broth mixture and bay leaves to a boil, covered, in large
saucepan and set aside.
2. Sauté tomato mixture: meanwhile, melt butter in large Dutch oven
over high heat.  Add drained tomatoes, onion, brown sugar, tomato
paste , and 1/2 tsp. salt.  Cook until tomatoes are dry and beginning
to brown, 11-13 minutes.  Stir in flour and cook for 1 minute.
3. Purée, finish, and season: purée soup in batches in blender (I use
our immersion blender right in the pot) until smooth.  Return soup to
pot and stir in cream and sherry.  Return to brief summer and then
remove from heat.  Season with salt and cayenne to taste.