Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 medium diced onion, 1 sliced carrot, and 1 sliced stalk of celery. Sauté for 5-6 minutes until softened.

Introduce 1 tablespoon of roasted garlic and cook for 30 seconds, stirring constantly.

Sprinkle in 2 tablespoons of all-purpose flour, stirring for 1-2 minutes until it thickens.

Carefully add 4 cups of low sodium chicken broth and 28 ounces of diced tomatoes, along with 2 bay leaves. Bring to a boil then reduce to medium heat.

Once boiling, reduce to a gentle simmer and cover the pot. Cook for about 30 minutes, stirring occasionally.

After 30 minutes, remove bay leaves and use an immersion blender to puree the soup until smooth.

Stir in ¾ cup of heavy cream and adjust seasoning with salt and pepper.

Ladle into bowls and garnish with a drizzle of cream and chopped parsley or fresh basil.