Step 1

Melt the butter in a large stock pot or dutch oven over medium heat. Add in the diced onions and sauté for 5-7 minutes until soft.

Step 2

Add in the minced garlic and sauté for 1 minute until aromatic.

Step 3

Stir in the crushed tomatoes, broth, fresh basil, sugar, salt and pepper. Bring to a low boil and simmer for 10-15 minutes.

Step 4

Blend the soup with an immersion blender in the pot or transfer the soup in batches to a blender and blend until smooth.

Step 5

Stir in the heavy cream and grated parmesan cheese.

Step 6

Serve topped with more parmesan cheese and fresh basil. Enjoy!