The Shopping List: 28 oz. diced tomatoes, celery, carrots, onion, garlic, chicken broth, heavy cream, basil

Strain and reserve the juices of:
1 (28 oz.) can petite diced tomatoes

Spread the tomatoes into a baking pan.  Drizzle with:
1/4 cup olive oil
and roast at 450° for about 15 minutes

2 celery stalks
2 carrots
1 onion
4 cloves garlic

In a stock pot, heat:
1/2 cup olive oil
over medium-low heat and add the diced vegetables.  Saute the vegetables until they are soft.  About 10 minutes.

The roasted tomatoes
The reserved tomato juice
2 cups chicken broth
2 bay leaves

Simmer until the vegetables are very tender, about 15-20 minutes.

Add: 1 cup heavy cream
1 tablespoon dried basil

Puree with an immersion blender until smooth.

Add: 2