Preheat oven to 450 degrees F.
the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle
with 1/4 cup of the olive oil and roast
until caramelized, about 15 minutes.
Meanwhile, in a saucepan
, heat remaining olive oil over medium-low heat. Add the celery
, 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 to 20 minutes. Add basil
and cream, if using. Puree with a hand held immersion blender