In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer.

Reduce heat and let the soup simmer for 20 minutes, stirring occasionally.

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

Return the blended soup to the pot. Stir in the heavy cream and chopped basil. Heat through for another 5 minutes.

Adjust seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with additional basil if desired. Serve warm.