Cream of tomato soup

What's best to have on a cold rainy day? A piping hot cup of soup is my first choice. It may sound simple to say "tomato soup", but making it the right way has been a challenge to me always. The secret tip/trick here was the canned tomatoes. Somehow I avoid canned "anything", but for this, trust me, you either choose red ripe tomatoes, or else use the canned whole red tomatoes like me. Preferrably try looking for San Marzano italian canned tomatoes. Enough with the tomato talk, lets go ahead making it.....

You need
Red tomatoes - 1 big can 
Onions - 1/2-1/4 (finely chopped)
Garlic cloves -2
Celery - 1 stick (peeled and finely chopped)
Salt
Basil - Fresh/dried
Pepper
Butter - 2 tablespoons
Heavy cream 
Sugar - 1-2 tablespoons
Bay leaf - 1 optional

Method

• In a deep saucepan, start by adding 1 tablespoon butter followed by garlic cloves, onions and bay leaf. Allow the onions to sweat a little.
• Add celery followed by the tomatoes along with the tomato juice. Mash the tomatoes if they are whole and add water.
• Cover and allow to simmer until they turn soft. 
• Allow to cool and blend this mix leaving out the bay leaf.
• Strain the above blended ingredients and set aside.
• In the same saucepan add 1 more tablespoon of butter and pour in the strained soup.
• Add salt, pepper, sugar and allow to come to a simmer for about 10-15 minutes. Use a splatter screen.
• Make sure the sour taste of the tomato does not remain and the raw smell also goes.
• Add basil towards the end and turn off the heat.
• Pour into individual soup bowls and garnish with a dash of cream and some basil.
• Serve warm with croutons.