In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for 5–7 minutes until it becomes softened and translucent. Stir in 2 cloves of minced garlic and cook for another minute.

Pour in 2 cups of crushed tomatoes along with 1 cup of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring mixture to a gentle boil; reduce heat and let simmer uncovered for 15–20 minutes.

Remove the pot from heat. Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, transfer in batches to a countertop blender, blend until smooth, and return to the pot.

Return pot to low heat. Slowly stir in 1 cup of heavy cream until well combined. Taste and adjust seasoning if needed.

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