Step 1

Heat the olive oil in a pot over medium-high heat. Add the onion, carrot, and celery. Cook for 5-6 minutes, stirring often, until the onion is softened and translucent. Add the roasted garlic and cook for another 30 seconds.

Step 2

Stir in the flour and cook for another 1-2 minutes, then add the chicken broth, tomatoes, and bay leaves. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.

Step 3

Remove the bay leaves from the pot. Use an immersion blender and blend the soup until it's completely smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender.

Step 4

Stir ¾ cup of the cream into the pot. Season to taste with salt and pepper. Garnish each bowl with a drizzle of the remaining heavy cream, the fresh basil, and a crack of pepper.