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1.
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Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.
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Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
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Combine garlic with a little olive oil in a foil packet.
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Bake tomatoes and garlic until all liquid has evaporated from the tomatoes and they begin to color, about 30 minutes.
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Let tomatoes cool slightly, then peel them off foil; transfer tomatoes and garlic to small bowl and set aside.
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2.
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Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
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Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
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Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds (now is the time to use a flat-bottomed whisk, if you have one).
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Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes and garlic.
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Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
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3.
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Strain mixture into medium bowl; rinse out saucepan.
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Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and basil and puree until smooth.
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(It may be necessary to complete this in batches.
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Remember, always let liquid in a blender cool slightly, make sure the top is on firmly, and protect your hand with a thick towel while you hold it down.
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Pulse slowly before holding down the blender, or it may have a geyser effect.)
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Place pureed mixture and remaining strained liquid in saucepan, add cream, and heat over low heat until hot, about 3 minutes.
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Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
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Note: If making ahead of time, do not add cream until serving.
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Yield: about 5 A 1/2 cups of soup, serving 4 as a main course
