Step 1

In a large saucepan heat olive oil over medium heat, then add chopped onion and saute until translucent, for about 2-3 minutes. Add garlic and saute for one more minute while stirring constantly.

Step 2

Add chicken broth, crushed tomatoes, and sugar. Bring to a simmer and cook uncovered for 20 minutes.

Step 3

Puree with an immersion blender or transfer to a blender and puree.

Step 4

Stir in heavy cream and herbs. Bring soup back to a simmer and cook for 5 minutes on low heat.

Step 5

Season to taste with salt and pepper. Serve garnished with croutons, basil, and grated parmesan cheese.