Let’s walk through this simple yet rewarding process:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. This step always reminds me of the aroma that would greet me in my grandmother’s kitchen.
3. Pour in the canned tomatoes, including their juice, and use a wooden spoon to break them up slightly.
4. Add the vegetable broth, sugar, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes.
5. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a standard blender in batches.
6. Stir in the heavy cream and fresh basil leaves. Let the soup simmer for another 5 minutes, allowing the flavors to meld beautifully.
7. Taste and adjust the seasoning as needed. If you’re feeling adventurous, add a pinch of red pepper flakes for a little kick.