Homemade Tomato Soup

I grew up on Campbell's soups and still have a particular fondness for the Bean with Bacon and, of course, Tomato. One of my "comfort meals" is tomato soup and grilled cheese, and back when first married I served it to my husband at least a couple times a week. We were poor college students and it was a cheap meal. It wasn't until we'd been married about three years that Ivan finally (and gently) told me it was NOT one of his favorites :) Poor guy had not wanted to hurt my feelings.

But he changed his tune when I made this homemade tomato soup! You can't really compare it to Campbell's because they in no way resemble each other, except that they share the same name. 

INGREDIENTS
1-14 oz can chopped tomatoes
olive oil, salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
bay leaf
2 T. butter
1/4 cup fresh basil
1/2 cup heavy cream

DIRECTIONS
Strain tomatoes (reserving juice) and spread on baking sheet, drizzle with olive oil, salt and pepper and roast for 15 minutes at 450 degrees.
Meanwhile sauté onions and garlic in 1 T. olive oil over very low heat for 10-15 minutes. Add roasted tomatoes, the reserved juice, chicken broth, bay leaf and butter. Simmer for 20 minutes.
Add basil and cream, simmer 2 more minutes.
Remove from heat. Remove bay leaf and discard. Puree in blender (I do this in one cup increments), being careful because it's really hot! [Or you could allow it to cool slightly, puree, then gently reheat.]
Serve plain or with toppings of your choice. Best as a side to grilled cheese!

TOPPINGS
dollop of sour cream or plain yogurt
T. shredded cheese
croutons