Instructions

1. 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 6–8 minutes until softened and translucent.
2. 2
   Add the garlic and cook for 1 minute until fragrant.
3. 3
   Add the canned tomatoes (with juices), broth, sugar (if using), oregano, and red pepper flakes. Stir to combine.
4. 4
   Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
5. 5
   Remove from heat. Add the fresh basil leaves.
6. 6
   Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth, then return to the pot.
7. 7
   Stir in the heavy cream and heat over low heat for 2–3 minutes. Do not boil after adding cream.
8. 8
   Season with salt and black pepper to taste.
9. 9
   Ladle into bowls and garnish with fresh basil leaves and a drizzle of cream if desired.