In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for 5-7 minutes until it turns translucent and begins to soften. Next, add 3 minced garlic cloves and cook for an additional minute.

Pour in a 28-ounce can of crushed tomatoes along with 2 cups of vegetable broth. Stir in 1 teaspoon of dried basil, a pinch of sugar, and season generously with salt and pepper. Bring to a boil, then reduce to low and simmer uncovered for about 15-20 minutes.

Carefully blend the soup until smooth using an immersion blender. If using a countertop blender, allow it to cool slightly, then blend in batches.

Lower the heat and stir in 1 cup of heavy cream until combined. Heat just until warmed through, about 2-3 minutes. Adjust seasoning if necessary.

Ladle the soup into bowls, garnishing with fresh basil if desired, and serve immediately with crusty bread or a grilled cheese sandwich.