Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray and set aside.

Drain canned tomatoes through a wire strainer placed over a mixing bowl, reserving juice. Slightly press tomatoes into the strainer to squeeze out excess juice. Place tomatoes onto prepared baking sheet. Press any juice or pulp through strainer into bowl. Discard seeds and reserve all juice.

Drizzle tomatoes with 2 Tbsp oil and place in oven for 25–30 minutes to roast and char slightly and for excess liquid to evaporate.

Place butter in a large soup pot over medium heat to melt. Add onion, carrot and garlic then cook for about 5 minutes, stirring frequently. Add chicken broth, reserved tomato juices, chicken bouillon or salt and basil. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes.

Remove tomatoes from oven and transfer to soup. Add tomato paste and simmer for 10 minutes. Puree soup using an immersion blender or regular blender. If using a regular blender be sure to work in batches making sure not to fill the pitcher more than ⅓ full to avoid overflow.

Return pureed soup to pot and stir in heavy cream. If necessary, you may continue to heat soup, but do not boil after cream has been added. Season to taste with salt and pepper and serve.