Step 1

Chop the onion and mince the garlic.

Step 2

Add the olive oil to a soup pot, and bring the heat to medium-high. Add in the onion and garlic. Cook for about 8 minutes.

Step 3

Add in the 2 cans of tomatoes with their juice, the vegetable broth, and the sugar. Simmer for 12 minutes.

Step 4

Add the heavy cream, oregano, basil, salt, pepper, and red pepper flakes.

Step 5

Using an immersion blender, puree the soup until it is smooth. Alternatively, if you don't have an immersion blender, you can blend in a stand-up blender.

Step 6

Serve and top with fresh basil and Parmesan cheese, if desired.