Step 1

In a Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer.

Step 2

To the onions and garlic, add the diced tomatoes, broth, basil, sugar and seasonings. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes or until tomatoes are tender.

Step 3

Next, puree the soup using an immersion blender until it's smooth and velvety. Editor's Tip: Alternatively, allow the soup to cool slightly and puree it in batches using a blender.

Step 4

Pour in the heavy cream (which is different than whipping cream) and stir to combine. Continue to cook until the soup has thickened slightly and is heated through, about 3 to 5 minutes.

Step 5

To serve, ladle the soup into bowls (or a copycat Panera bread bowl) and garnish with croutons, if desired.