Recipe courtesy Sandra Lee

1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso) 
1 tablespoon extra-virgin olive oil 
1 cup frozen chopped onions (recommended: Ore-Ida) 
1 teaspoon crushed garlic 
1 1/2 teaspoons Italian seasoning 
1 cup white wine, preferably Chardonnay 
2 tablespoons freshly chopped basil leaves 
Directions
Put tomatoes in a blender and puree; set aside.

In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes.

Serve Tuscan Tomato soup hot, garnished with chopped basil.