Instructions

1. 1
   1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. 2
   2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. 3
   3. Pour in the crushed tomatoes and vegetable broth, then add sugar, oregano, salt, and black pepper. Stir well to combine.
4. 4
   4. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
5. 5
   5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup to a blender in batches.)
6. 6
   6. Return the pot to low heat and stir in the heavy cream. Allow the soup to warm through, but do not let it boil.
7. 7
   7. Mix in the chopped fresh basil and taste for seasoning, adjusting if necessary.
8. 8
   8. Serve hot, garnished with fresh basil leaves and a drizzle of olive oil for that extra touch of presentation.