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Creamy Tomato Soup

1 small onion, chopped
2 garlic cloves, minced
2 tablespoons pure olive oil
2 (28-ounce) cans diced tomatoes, drained or undrained
2 (6-ounce) cans tomato juice
1/2 cup dry white wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 1/2 cups whipping cream, divided
1/4 cup fresh basil leaves

1. Sauté onion and garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add diced tomatoes and next 5 ingredients. Bring to a boil; reduce heat to medium, and cook 30 minutes. Cool slightly.
2. Process tomato mixture in batches in blender on low speed until smooth, stopping to scrape down sides. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return to Dutch oven, and stir in 1/2 cup whipping cream. Cook just until thoroughly heated.
3. Process remaining 1 cup whipping cream and basil in blender on high speed until smooth; swirl into each serving.

Makes 10 cups.