Instructions

1. In a large saucepan or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
2. Add the crushed tomatoes to the pot, including their juices. Stir well to combine. Let it simmer for about 10 minutes to develop the flavors.
3. Stir in the vegetable broth, sugar, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for another 15 minutes.
4. Add the fresh basil leaves and season with salt and pepper. Allow the soup to simmer for an additional 5 minutes.
5. Using an immersion blender, blend the soup until smooth. If a regular blender is used, let the soup cool slightly before blending in batches. Return the blended soup to the pot.
6. Stir in the heavy cream and allow the soup to heat through over low heat. Adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh basil leaves and a drizzle of olive oil if desired.