Fire Roasted Tomatoe Basil Crab Bisque

1 can (14.5 oz) organic fire roasted crushed or diced tomatoes, undrained
2 cups chicken broth
1/2 cup finely chopped celery
1/4 cup finely sliced green onions (white part only)
6 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 1/2 cups half-and-half
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb fresh lump crabmeat or
2 packages (6 oz each) pasteurized refrigerated lump crabmeat
2 tablespoons chopped fresh basil leaves

 In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
2 In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
3 Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.