Take a large sauté pan and heat the olive oil.Sauté the onions and shallots until soft. Add the garlic and sauté for 2 minutes. Add the cherry tomatoes and stir vegetables to keep garlic from burning. When all of the vegetables look soft, add the chopped basil leaves. Pour in the chicken broth. Add the dash of white wine. Cover sauté pan and let simmer for 20 minutes. Add a splash of cream depending on how creamy of soup desired. Ladle soup a spoonful at a time into a blender and purée until smooth. Season with salt and pepper.