Slow Roasted Tomato Soup

Ingredients

• one 28-ounce can of whole, peeled tomatoes (I use San Marzano)
• Salt and freshly ground pepper, to taste
• 1 tablespoon brown sugar
• Drizzle of extra virgin olive oil (about 2 teaspoons worth)
• 1 1/2 cups reserved tomato juice (see directions)
• 1 cup vegetable stock
• 1/4 cup heavy cream
• Croutons, to garnish

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