Preparation Steps

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another 1 minute.
• Pour in the crushed tomatoes and chicken broth, stirring to combine.
• Add the sugar, salt, pepper, basil, and oregano.
• Bring the mixture to a simmer and cook for 15 minutes.
• Reduce the heat and stir in the heavy cream. Simmer for an additional 5 minutes.
• If desired, stir in the butter until melted for a richer flavor.
• Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
• Serve hot, garnished with fresh basil leaves if desired.