Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices.
Spread onto a baking sheet, season with salt and pepper to taste. Drizzle with 1/4 cup olive oil.
Roast until carmelized, about 15 mins.
Heat remaining olive oil over medium-low heat.
Add the celery, carrot, onion, and garlic.
Cook until softened, about 10 mins.
Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
Simmer until vegetables are tender, about 15-20 mins.
Add basil and cream, if using.
Puree with a hand-held immersion blender until smooth.
Originally Submitted
8/13/2009
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