Yields about 9 cups of soup
Prepare: In heavy pan, heat oil, leeks, celery, and garlic over medium-high heat; cook 8-10 min or until leaks are soft. Add tomatoes, broth, wine, and lemon juice. Bring mixture to a boil; reduce heat to medium-low, cover; and simmer for 30 min. Remove from heat; add basil, salt, and pepper. Puree soup mixture in food processor or blender until smooth.
Make ahead: Freeze in gallon or quart zip lock bags, pressing out the air and laying flat.
Serve: if frozen, thaw; heat through over low heat, stirring occasionally; add cream and simmer about 10 min or until thickened. Do not boil. Garnish with basil. Serve warm.