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1
Heat the oven to 400 degrees.
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2
Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet.
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3
Drizzle the olive oil over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper.
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4
Roast the tomatoes for 20 minutes to soften.
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5
Remove from the oven and set aside.
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6
While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water.
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7
Steam the cauliflower until tender, then remove from heat and set aside.
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8
Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat.
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9
Roast until the skin on all sides is charred, turning frequently.
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10
Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle.
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11
Peel the charred skin from the peppers, then stem and seed the peppers.
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12
Mince the peppers.
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13
You should have about 2 cups (1 pound) minced roasted pepper.
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14
Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl.
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15
Puree the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.
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16
Bring the soup to a simmer over medium heat, stirring frequently.
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17
Stir in the cream and continue to heat until hot.
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18
Season to taste with salt and pepper, and stir in sugar to sweeten as desired.
