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

Add minced garlic and sauté for another minute until fragrant.

Stir in chopped tomatoes, vegetable broth, sugar, salt, pepper, and dried basil. Bring to a boil.

Reduce heat and let the soup simmer for about 20 minutes, allowing the flavors to meld.

Using a blender, carefully puree the soup until smooth. Return to the pot.

Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary.

Ladle the soup into bowls and garnish with fresh basil if desired. Serve hot.