In a large pot, heat olive oil over medium heat until it shimmers. Add chopped onion and sauté for 5-7 minutes until translucent.

Stir in minced garlic for 1 minute until aromatic, then prepare for the next step.

Pour in crushed tomatoes and vegetable broth into the pot. Stir in dried basil, sugar, and season with salt and black pepper. Bring to a gentle boil, then reduce heat and let simmer uncovered for 15-20 minutes.

Remove from heat and blend the soup until smooth using an immersion blender or regular blender.

Return the blended soup to low heat and stir in heavy cream until well incorporated. Adjust seasoning.

Ladle the soup into bowls, garnish with fresh basil if desired, and serve with crusty bread or grilled cheese.