In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and sauté for 5-7 minutes until it turns soft and translucent. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Next, pour in 2 cups of crushed canned tomatoes and 1 cup of vegetable broth, stirring to combine. Mix in 1 teaspoon of dried basil, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, stirring occasionally until the soup thickens slightly.

Remove the pot from heat and carefully blend the soup using an immersion blender until it reaches a velvety texture. If using a traditional blender, transfer the soup in batches and blend until smooth, then return it to the pot.

After blending, return the pot to low heat. Slowly stir in 1 cup of heavy cream until fully combined and heated through, about 2-3 minutes. Taste and adjust the seasoning if needed.

Ladle the warm Creamy Tomato Soup into bowls, garnishing with fresh basil leaves if desired. This soup pairs wonderfully with crusty bread or grilled cheese.