Chunky Tomato Red Pepper Soup

2 Tbs. butter
2 medium red bell peppers, sliced
1 medium Sweet onion, minced
2 cloves garlic, minced
2 Tbs. tomato paste
1 tsp. smoked paprika
1 can whole peeled plum tomatoes with basil
1 ½ cup vegetable broth
1 tsp. sugar
½ Tbs. Kosher salt
½ tsp. red pepper flakes, optional
½ tsp. Freshly ground pepper
1/3 cup heavy cream
1/3 cup chopped fresh basil
Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 5 ingredients. Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper.