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 simmer.

Add sugar, dried basil, salt, and pepper. Stir well.

Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.

Using an immersion blender, blend the soup until smooth and creamy.

Stir in heavy cream and heat through. Do not boil.

Serve hot and enjoy!