Preheat the oven to 400 degrees F.

Line a baking sheet with aluminium foil.

Combine the drained whole tomatoes, olive oil, light brown sugar, carrots, shallots and celery in a bowl and toss to coat the vegetables. Season with salt and pepper and place the vegetables on the lined baking sheet.

Place the baking sheet in the oven and roast the vegetables until caramelized, about 30 minutes.

Heat a dutch oven or a large pot over medium heat. Add the butter and heat until foaming.

Add the crushed red pepper and garlic and saute for 1 minute.

Add the tomato paste and cook for 2 minutes.

Add the sherry and cook until all of the liquid has evaporated and the alcohol has cooked off, about 2 minutes.

Add the roasted vegetables, crushed tomatoes and 1 cup of chicken stock. Season with salt and pepper and bring to a simmer.

Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine and add to the pot. Let it simmer for 15 minutes.

Add the heavy cream.

Pour the soup into a stainless steel bowl and puree the soup with an immersion blender until you get the desired texture. You can add more chicken stock to adjust the consistency as neeed.