Cook first 4 ingredients in hot oil in a Dutch oven over low heat for 10-12 min. or until tender (do not brown). Add tomatoes and basil; cook over medium heat, stirring occasionally, for 10 min. Add broth and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally for 1 hour. Cool.

Process mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to a saucepan and stir in whipping cream; cook, stirring constantly, until heated (do not boil). Garnish with croutons and cheese.