Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain 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.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, 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 until smooth. (I dumped mine in my blender, I don't have an immersion blender.)