Tomato and Cream soup

garden fresh roma tomatoes, about a dozen (peels removed, frozen fine)
1 quart chicken broth
1 minced onion
2 tsp "justice" from penzeys
1 tsp oregano
1 tsp basil
2 bay leaves
1/2 cup cream
salt

boil tomatoes in broth. Puree in blender on low so there are still a few little chunks. Add spices and bay leaf, boil for 15 minutes. remove bay leaves, add cream. Then add salt to taste (a couple tsps at least?)

Serve with jalopeno cheese bread or cheese toast or breadsticks.