Chop celery, carrot, and onion.
Add olive oil to a pot on medium heat. Add in the celery, carrot, and onion. Cook for 10-15 minutes (with the lid slightly open), stirring occasionally, until onions are slightly browned and carrot and celery are softer.
Add the tomato paste and stir.
Add in the canned tomatoes, garlic, and chicken broth. Bring to a boil then reduce and simmer for 10 minutes with lid slightly open.
Add basil, salt and pepper, and cream (optional).
Puree mixture with a stick/immersion blender.Croutons
Pre-heat oven to 350F.
Chop four slices of bread into desired size cubes.
Add bread to a bowl and drizzle on a bit of olive oil. Sprinkle on sage, garlic powder, Italian seasoning, salt & pepper, and any other dried herbs you think would work. Gently mix with your fingers to ensure each crouton is coated with the mixture.
Lay croutons out on a baking sheet and bake for 15 minutes.