Turn your stove on medium. Add butter to a large stock pot or dutch oven.
When melted add tomatoes, onion, white pepper, and fresh red pepper flakes. Cook until tomatoes begin to break down into liquid. NOTE: There will be a lot of steam.
Add sugar cane and sherry vinegar and stir. Allow the mixture to simmer on medium for 10 minute then turn it down to low.
Chiffonade basil leaves and add to the pot. Using an immersion blender, blend until soup becomes a slightly chunky liquid.
Add the heavy cream and stir. Let sit on low for 5 minutes. Enjoy!