In medium saucepan over medium heat, heat oil. Add tomatoes, garlic and shallot. Season with salt and pepper. Heat 1 to 2 minutes stirring to prevent sticking and browning. Add wine. Wine should just cover tomatoes. Bring mixture to boil then reduce heat to medium or medium low and simmer until reduce mixture by half. This will take about 20 minutes.

Add tomato juice and bring to boil. Reduce heat and simmer 20 to 30 minutes until tomatoes are soft. Add basil and lemon juice. Taste and adjust seasonings. Remove from heat.

Allow mixture to steep 20 minutes. Transfer mixture to blender, filling blender just halfway with soup mixture. Puree by pulsing at first, then process at high speed for 1 minute. Strain mixture through fine sieve and discard solids. Repeat with remaining soup in batches until all soup is processed and strained. Reheat if needed and serve hot with croutons. Makes about 2 main dishes or 4 side servings.

Variation: If you like a creamy soup, add 1 cup of whipping cream before processing. This soup can also be garnished with bacon bits, herb and cheese croutons, or small cooked shrimp.