Line 2 baking sheets with foil. Open cans of tomatoes and pour them into a strainer over a bowl separating the tomatoes from their juice. Use your fingers to open the tomatoes and scoop out the seeds (you can trash them). Place tomatoes flat on the foil lined baking sheet and sprinkle with brown sugar. Bake for 30 minutes. Let the tomatoes cool.
Mince shallots. Set aside.
Heat butter in a stock pot on medium until foaming. Add shallots, tomato paste and spices. Reduce heat to low and cook, stirring occasionally, until the shallots are soft, about 10 minutes.
Add flour to the shallots and cook until combined, about 30 seconds. Gradually add reserved tomato juice, chicken broth and roasted tomatoes. Bring the soup to a boil then reduce the heat and simmer on low, stirring occasionally, for 10 minutes.
Remove the pot from the heat and strain the soup to separate the solids and the liquids. Put the solids in a blender with 2 cups of the liquid and puree until smooth. Return the puree and the liquids to the pot and return the pot to the stove. Heat on low for 5 minutes until everything is hot and combined. Correct seasoning with salt, pepper or brown sugar.