Drain tomatoes, roast with salt, pepper, and 1/2 cup olive oil. Roast at. 400 degrees for 20 min...or so.

Use remaining oil to saute onions, celery, carrots amd garlic til onions translucent.

Add reserved tomato liquid and broth. Bring to boil and reduce to simmer.

Add tomatoes once roasted enough

Simmer 20 minutes, add half and half. Remove bay leaf and use immersion blender to make smooth.