Creamy Tomato Basil Soup

Preheat oven to 450º. Strain tomatoes, reserving juices. Spread in a single layer on a baking sheet. Sprinkle with salt and pepper and drizzle 1/4 cup 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 to 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.