Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.

Stir in heavy cream, sugar, and dried basil. Season with salt and pepper to taste.

Serve hot and enjoy!