Really tasty homemade tomato soup

This soup is the best tomato soup I've ever had. It is really worth trying.

Prep Time: 10 min
Cook time: 40 min
Ingredients:

1 14oz can chopped tomatoes
1/4-1/2 cup olive oil
Salt and pepper
1 stalk clelery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (we have substituted italian seasoning, or sage and thyme, and they all work well).
1/2 cup heavy cream, optional (we have never used this).

Preheat oven to 450 degrees
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper to taste, and drizzle with about 1/4 cup of the olive oil. Roast until caramelized, 10-15 minutes, stirring every 5 minutes or so.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic. Cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream (if using). Puree in a blender until smooth.