Tomato Basil Soup

2 (28 ounce) cans whole tomatoes
salt and pepper
1/4 cup plus 2 Tablespoons olive oil
2 carrots
2 ribs celery
1 yellow onion
2 cloves chopped garlic
4 Tablespoons butter
1 can chicken broth
1 bay leaf
12 to 14 leaves fresh basil
1 cup heavy cream, optional

Preheat oven to 450 degrees F. Strain tomatoes,
reserving juice. Place tomatoes on a rimmed baking
sheet and drizzle with 1/4 cup olive oil. Season with
salt and pepper. Roast for 15 minutes, or until
caramelized. While tomatoes are roasting, chop carrots,
celery and onion. Heat 2 tablespoons butter and
remaining 2 tablespoons olive oil in a large saucepan.
Sauté vegetables, along with chopped garlic, for 10
minutes, or until softened. Remove tomatoes from oven
and add to pan, along with reserved tomato juice,
chicken broth and bay leaf. Simmer for 15 to 20
minutes. Add basil and remaining 2 tablespoons
butter. Puree in batches in a blender or use an
immersion blender. Add cream before serving.
Note: Soup may be frozen but do not add cream
before freezing. Thaw, reheat and add cream before
serving.