In a stockpot over medium heat pour olive oil and add the chopped/minced garlic and onion. Saute for about 5 minutes or until the onion is translucent.
Add the tomatoes and chicken broth and bring to a boil. Gently boil for about 20 minutes.
Remove from heat and let cool for a few minutes, then add a few sprigs of fresh basil.
Blend with a stand or submersible blender to desired chunkiness then set aside.
In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking for about 5 minutes or until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture dissolving all lumps, then stir in the rest.
Add in the cayenne pepper, balsamic, and cream, then add sugar and salt incrementally to adjust measurement to taste.
