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

Process half of mixture in blender until smooth. Transfer to freezer container and repeat with remaining mixture. Cover and freeze up to 1 month.

Remove from freezer, thaw in refrigerator. Heat in saucepan over medium heat. Stir in whipping cream, cook stirring constantly until heated - do not boil. Garnish & serve.