1-Prepare the base: Begin by heating a non-reactive pot over medium heat to ensure your soup doesn’t pick up any unwanted flavors. Once the pot is warm, melt the butter and add the chopped onions, sautéing them for 10 to 12 minutes until they’re softened and golden for that sweet, aromatic base.

2-Add garlic: Next, stir in the minced garlic and cook for another minute to release its fragrant essence.

3-Combine ingredients: Then, add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper, stirring everything together before bringing it to a boil. Reduce the heat and let it simmer partially covered for 10 minutes to meld the flavors.

4-Blend and finish: For the final touches, if you prefer a chunky soup, you can skip the next step; otherwise, use an immersion blender or blend in batches until smooth, then return it to the pot. Stir in the heavy cream and parmesan cheese, bring it back to a simmer, and adjust the seasoning with salt and pepper as needed. Serve it hot, garnished with extra parmesan and fresh basil for a beautiful presentation you’ll have a comforting bowl ready in no time.