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Combine drained peppers and diced tomatoes in a blender. Puree until smooth.
Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in cream. Return to the burner and heat through. Ladle soup into bowls; top each with a few croutons.