In a large pot over medium-high heat, warm the olive oil. Add the onion, carrot, and celery. Cook, stirring often, for about 5-6 minutes until the onion becomes soft and translucent.

Stir in the roasted garlic and cook for 30 seconds more.

Add the flour, stir well, and cook for 1-2 minutes to eliminate the raw flour taste.

Pour in the vegetable broth, add the diced tomatoes and bay leaves. Mix everything together and bring the soup to a boil.

Lower the heat to a gentle simmer, cover the pot, and cook for 30 minutes, stirring occasionally.

Remove and discard the bay leaves. Use an immersion blender to puree the soup until it’s completely smooth. Alternatively, allow the soup to cool slightly and blend in batches in a standard blender.

Stir in ¾ cup of the heavy cream. Season with salt and pepper to taste.

Serve hot, garnished with a swirl of the remaining cream and a sprinkle of fresh parsley or basil.