Step 1

Dice onion and zucchini into small cubes and set aside.

Step 2

Preheat a pot over medium heat. Add canola oil to the pot.

Step 3

Add diced onions to the pot and saute until transparent.

Step 4

Add diced zucchini, mix and saute for a couple of minutes.

Step 5

Add the entire content of the canned diced tomatoes.

Step 6

Stir in tomato paste.

Step 7

Add sugar, salt, and red pepper flakes and stir well.

Step 8

Simmer for a few minutes and then add warmed chicken stock.

Step 9

Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while.

Step 10

Add fresh basil and cook for a couple more minutes.

Step 11

Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that's your preference.)

Step 12

Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.

Step 13

Cook for just a couple more minutes. Take off heat and serve.