Copycat Campbell's Tomato soup

2 28 oz. cans of whole or diced tomatoes
1/2 cup water
1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
dash ground black pepper
2 bay leaves

Fresh basil, optional

In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
Serve with fresh basil if desired. Serve hot!