Drain tomatoes, reserve liquid. Combine tomatoes and red bell pepper on roasting pan, drizzle with 4 tablespoons of olive oil. Roast at 450 degrees for 20 minutes.
Saute onion, carrot, celery and garlic in 2 tablespoons olive oil until soft. Add broth, reserved tomato juice and roasted tomatoes and pepper and basil in pot and simmer about 20 minutes. Turn off heat and stir in butter and cream.
Cool mixture about 30 minutes. Use food processor or blender to puree. Serve soup hot. Garnish with fresh shredded Parmesan cheese and garlic croutons.