1) Wash and cut tomatoes into 1/3 slices.
2) Deseed and cut red pepper in half. Brush the tomatoes with olive oil and pepper and grill until the peppers are warm and the skins are falling of the tomatoes.
3) Add the tomato sauce and butter to the cooking pot.
4) Skin the tomatoes and cut the pepper into smaller pieces.
5) In the blender, add garlic, 1 can chicken broth, half the the basil chopped, half of the grilled tomatoes and pepper and blend until smooth.
6) Pour the blender into the pot and repeat with the other half of the ingredients. (I chose to reserve some of the tomatoes so I could have chunks of tomatoes still in the soup.)
7) Add olive oil, sugar and salt and pepper to taste and bring to a boil.
8) Once boiling turn down to a simmer and let reduce for a few hours.
9) After sufficient reducing add the heavy cream and balsamic vinegar.