Scald tomatoes. Remove skins from tomatoes. Pulse in food processor to chop until diced.
Add tomatoes, all seasonings and sugar to large pot. Gently simmer for 20 minutes.
Saute onions in 2 Tablespoons butter until onions are tender. Add garlic during last minutes of sauteing. Once onions and garlic are tender add to tomatoes.
Melt remaining 4 Tablespoons butter in sauce pan. Add flour and stir together. Continue to cook over medium heat for a minute. Gradually add milk. Whisk to make sure there aren't any lumps. Continue cooking until thickened.
If you don't like chunks of tomatoes and onions in your soup, puree the tomato mixture. It's really good with hearty chunk's though!
Add white sauce to tomato mixture. Heat through.
Add half and half and cream. Stir together.
Garnish with Parmesan Cheese or fresh basil.