Tomato Soup

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1 (28-ounce) can chopped tomatoes

2 heaping tablespoons fresh basil (leaves only), chopped or fine chiffonade (measured after chopping)

2 cloves garlic, sliced

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil, divided

2 stalks celery, diced

2 small carrots, diced

1 yellow onion, diced

2 cups chicken or vegetable broth

1 bay leaf

1 teaspoon sugar

2 tablespoons butter

1 or 2 tablespoons heavy cream, half and half or milk, optional

salt and freshly ground black pepper, as needed

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