1In 3- to 4-quart saucepan, heat oil over medium heat. Add onion, celery, carrot, pepper, salt and garlic; cook 10 minutes, stirring occasionally.
2Stir in tomato paste; cook 1 minute. Add broth, wine, 1/4 cup basil and the tomatoes. Heat to boiling; reduce heat. Simmer uncovered 30 minutes.
3In blender, place one-third of tomato mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat twice with remaining tomato mixture. Stir whipping cream into soup. Garnish individual servings with croutons and additional basil.