In a large pot, heat the olive oil over medium heat. This will help to sauté the onions and garlic, releasing their flavors.

Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Garlic can burn quickly, so keep an eye on it.

Stir in the chopped fresh tomatoes, vegetable broth, sugar, salt, black pepper, dried basil, and oregano. Bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the tomatoes to break down.

After simmering, remove the pot from heat. If using a blender, carefully transfer the soup in batches to avoid overflow. Alternatively, use an immersion blender directly in the pot.

Blend until smooth. This step is crucial for achieving a creamy texture. If you prefer a chunkier soup, blend only half of the mixture.

If using a traditional blender, return the blended soup to the pot after blending.

Stir in the heavy cream if using, and heat the soup over low heat until warmed through. Do not boil after adding the cream to prevent curdling.

Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.

Serve hot, garnished with fresh chopped basil for added flavor and presentation.