Preheat oven to 450°F. Strain the chopped canned tomatoes (reserve the juice) and spread onto a baking sheet. Season with salt and pepper to taste, drizzle with 1/4 cup olive oil and roast until caramelized, about 15-20 minutes. In a saucepan, heat remaining olive oil and add celery, carrot, onion, bay leaves and garlic. Cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juice, chicken broth and butter. Simmer until vegetables are very tender, 15 - 20 minutes. Remove bay leaves. Add basil and cream; purée with a hand-held immersion blender until smooth.