Super-Bowl Tomato Soup

1 Tablespoon extra virgin olive oil
1 cup chopped onion
1/3 cup chopped scallions, green and white parts
28 ounce can whole tomatoes in tomato sauce
3 marinated sun-dried tomato halves, rinsed and chopped
1 teaspoon dried basil
1/2 teaspoon sugar
1 cup low sodium tomato juice
salt and freshly ground pepper to taste
garlic croutons, if desired for garnish

In large, heavy saucepan, heat oil over medium-high heat. Add onions and  scallions and cook until onions are soft; about 5 minutes. Add tomatoes one at a time, holding each over the pot and crushing it through your fingers. Add tomato sauce remaining in can. Add sun-dried tomatoes, basil and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Using immersion blender, food processor or blender, puree soup until it is pulpy to smooth, as preferred. Blend in tomato juice. Season soup to taste with salt and pepper. Serve immediately, garnished with croutons. Another option is to cool soup and refrigerate, tightly covered, for up to 3 days.