Preheat oven to 450°.  Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet.  Season with salt and pepper to taste, drizzle with 1/4 c of the olive oil, and roast until carmelized, about 15 minutes.

In a saucepan, heat remaining olive oil over medium low heat.  Add the celery, onion, and garlic.  Cook until softened, about 10 minutes.  Add the roasted tomatoes, reserved tomato juices, and broth.  Simmer until vegetables are very tender, about 15-20 minutes.  Add basil and cream, if using.  Puree with a hand-held immersion blender until smooth.