Creamy Tomatoe and Roasted Red Pepper Soup

Originally I recipe I ran across in Chatelaine, I found it needed more flavour and this is the result.

Ingredients:
2 Tbs veg oil
 1 large onion
2 garlic cloves

1 red pepper
1 large carrot
1 Tbs lime juice
1 Tbs sugar
1/8 tsp cayenne pepper
3 cups chicken stock
796ml can of diced tomatoes (or an equivalent amount of fresh tomatoes diced by you)
2-4oz whipping cream
Directions:
Chop up the onion & red pepper.  Mix with the oil then place on a cooking sheet in the oven at 350F until well roasted.  I like to see some definite blackening before I pull mine out. Scrape everything on the sheet into a large saucepan.  Add the garlic (minced) and the carrot (peeled & chopped) to the saucepan.  Add the sugar. lime juice & cayenne pepper.  Cook on medium heat for five minutes.  Add the broth and diced tomatoes (with the juice).  Bring to a boil then let simmer for about 20min or until the carrots are very soft.  Purée in the pot with a hand blender or in two batches in an upright blender.  Stir in cream to taste.

The Twist:

The problem with tomatoes is acidity, with canned tomatoes the problem is even worse.  Luckily this is easily remedied by adding a bit more sugar  if you feel the need.  The cream also helps cut the acid and just gives it a fuller flavour.  The original recipe called for two celery stalks but I found the flavour a little dissonant with the rest of the dish.

If you happen to have it in the house I'd also recommend 1 tsp of smoked Paprika.  It really adds a nice touch.

One idea from the original recipe I did love was to make up a grill cheese then cut it into croutons to top your soup with.  The result is excellent.  The best grill cheese to make for this?  Smoked Cheddar on rye.