• Preheat oven to 450°F.
• Combine tomatoes, celery, onion, garlic, and olive oil in an ovenproof Dutch oven.
  2 lbs plum tomatoes, cored and sliced in half, 3 celery ribs, coarsley chopped, 1 onion, sliced, 1 clove garlic, minced, ¼ cup olive oil
• Bake in preheated oven for 35-40 minutes, or until vegetables are tender.
• Remove the vegetables from the oven and reduce the oven temperature to 400°F.
• Add the chicken stock, tomato paste and basil to the roasted vegetable mixture. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.
  2 cups chicken stock, 1 tablespoon tomato paste, ¼ cup basil, chopped
• Using an immersion blender, blend all the ingredients until the mixture is smooth.
• Add the whipping cream and stir to combine. Heat over low heat until heated through, about 5 more minutes.
  ⅔ cup heavy whipping cream
• Taste and season with salt and pepper, if needed. Top with croutons and addional dollops of pesto, if desired.

For the Croutons:

• Line a baking sheet with parchment paper.
• While the vegetables are roasting, prepare the croutons for the oven. Combine the bread and pesto in a bowl, stirring to coat bread pieces evenly. Transfer to prepared baking sheet. Set aside.
  1 8-ounce loaf French bread, cut into 1-inch pieces (about 3 -4cups), ½ cup prepared basil pesto
• Place croutons in the preheated 400°F oven for 5 minutes. Remove from the oven and stir. Bake for 5 more minutes. Remove from the oven and cool slightly.