Restaurant-Style Tomato Soup

I have been on a quest for the perfect tomato soup, just like the kind I order at "Stacey's" one of my favorite restaurants in Northern California - this one is really close.
2-28 oz cans diced tomatoes
EVOO
Salt and Pepper
3 stalks celery, diced
3 carrots, diced
1 yellow onion, diced
4+ cloves garlic, minced
2 cans chicken broth
2 bay leaves
Bunches of fresh basil
dash of cayenne pepper
Heavy Cream


Preheat oven to 450 degrees. Strain the diced tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, drizzle with 1/4 cup EVOO. Roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat about 1/2 cup EVOO over medium heat. Add the celery, carrot, onion, and garlic, cook until softened, about 10 minutes. Add the broth and tomato juice. Add the roasted chopped canned tomatoes when finished roasting. Add the bay leaves, cayenne, and basil. Simmer until vegetables are tender, about 15-20 minutes. Add more fresh basil, puree with a hand held immersion blender until smooth. Add 1/2 cup+ heavy cream. Serve with crusty sourdough bread from San Francisco!