Saute the vegetables in butter and olive oil.  Add all the other ingredients, except cream and cream cheese.  Simmer for at least 40 minutes but up to several hours.  Remove bay leaf; add cream and cream cheese and heat again until the cream cheese melts and it is hot. 

Notes:  Some tomato soup recipes call for using a blender to make it smooth, but my family and friends like it chunky.  I only use Muir Glen tomato products for this.  They are so wonderful and since this is after all tomato soup, I think they are worth the extra money.  

I made up this using several different recipes as "starters."  This is basically it but it is a recipe I fiddle with so the amounts may not be exact.  : -)  I'm the kind of cook that used to drive me crazy when I'd ask for a recipe when I was younger.