Creamy Tomato Basil Soup

• 1 (14 oz) can diced tomatoes seasoned with garlic, basil and oregano
• Kosher alt and freshly ground pepper, to taste
• ¾ c extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 2 whole carrots, diced
• 2 stalks of celery, diced
• 1 c chicken or vegetable stock
• 1-2 fresh bay leaves, chopped
• ¼ c fresh basil, chopped
• ½ c heavy cream

Preheat oven to 450°F. Strain tomatoes, reserving juices. Spread in a single layer on a sheet pan. Sprinkle with salt and pepper and drizzle 1/4 c olive oil over tomatoes. Roast until caramelized, about 15 minutes.

In a medium sauté pan, heat remaining olive oil over medium heat. Add garlic, yellow onion, carrots and celery and cook until softened, about 8 minutes. Add roasted tomatoes, reserved tomato juice, chicken broth and bay leaves. Reduce heat and simmer for 15 -20 minutes. Add basil and heavy cream, stirring to combine; remove bay leaves. In a food processor or using a hand blender, purée until smooth.

Serve with warm crusty bread.