Preheat the oven to 400 degrees F. Toss together the tomatoes, red peppers, cup olive, 1 tbsp kosher salt and fresh ground pepper to taste. Spread tomatoes and peppers in 1 layer on a baking sheet and roast in the center of the overn for 45 minutes.

Heat 2 tablespoons olive oil and butter in large stock pot over medium heat. Add onions, carrot, celery, garlic, red pepper flakes, dried tarragon, bay leaves and a little salt and pepper and saute for 10-12 minutes, until carrots soften and onions start to brown. Add canned tomatos, basil, thyme, clam juice, sherry, chicken broth and 1/4 cup brandy. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil. Reduce heat and simmer 40 minutes. Let cool until it can be handled. Remove and discard bay leaves. Add 1/3 of crab meat. Puree in blender in small amounts until all chunks are gone. Return to large pot. Add cream and simmer 20 min. more. Add rest of crab meat and brandy and simmer 10 min more to warm crab and mellow the brandy.