Lion House Tomato Bisque

I don't know what happened to me with this last pregnancy but Preston changed my taste buds. I hated tomatoes sauces. Really hated them. It killed me to tolerate them. Now, well now I crave them. I thought it would end with the pregnancy but he is almost 2 and well this is my new favorite soup. The closest thing I could find to Max and Erma's tomato bisque soup. Really good with croûtons or seasoned dried out bread.

12 to 15 Roma tomatoes
4 cans tomato soup (10 ½ oz)
2 cups chicken stock
1 cup beef stock
1 bunch fresh basil
1 cup sugar
2 to 3 cups cream
salt and pepper to taste
roast tomatoes in over at 350 degrees until tops begin to blacken. In large pot combine tomato soup, chicken stock, and beef stock. Place roasted tomatoes and basil in blender and puree until smooth. Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (could take more or less depending on the sweetness of the tomatoes). Add cream. Season to taste with salt and pepper. Add a little pesto and some dry crackers.