Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook it for another minute until fragrant.

Step 2

Pour in the canned tomatoes along with their juice. Break the tomatoes up a bit with a spoon.

Step 3

Stir in the broth, tomato paste, sugar (if using), and basil. Season it with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer it for about 20 minutes.

Step 4

Puree the soup with an immersion blender until smooth, or transfer it to a blender in batches.

Step 5

Stir in the heavy cream if using. Taste and adjust for seasoning, adding more salt, pepper, or sugar as needed.

Step 6

Serve it and enjoy!