Preheat oven to 450°F

Strain the liquid from the diced tomatoes, reserving the liquid.

Spread strained tomatoes onto a baking sheet or glass baking dish.

Salt and pepper tomatoes to taste and drizzle with 1 with half of the olive oil.

Roast tomatoes in preheated oven for 15 to 20 minutes, or until carmelized.

Dice the celery, shallots, garlic and carrots finely.

While tomatoes are roasting, in a medium saucepan add the remaining olive oil and heat on medium-low.

When the oil is hot, add the diced shallots, celery, garlic, carrots and 1/2 teaspoon of salt. Sweat until softened. Appoximately 10 to 15 minutes.

When finished roasting, add the tomatoes, the reserved tomato liquid, tomato sauce, tomato paste, chicken broth, bay leaf and butter to the saucepan.

Simmer mixture until vegetables are very tender. Approximately 15 to 20 minutes.

The basil and cream are both optional. If either are being used, add them to the mixture.

Remove the bay leaf.

Puree the mixture with a stick blender or in a standard blender until the thickness is to your liking.

Add salt and pepper to taste.