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 and sauté for about 5 minutes, or until translucent. Stir occasionally to prevent burning.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Be careful not to let the garlic brown, as it can become bitter.

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

Once boiling, reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld together and the tomatoes to soften.

After simmering, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.

If using a countertop blender, fill it only halfway and blend in batches to avoid overflow. Always use caution when blending hot liquids.

Return the blended soup to the pot and stir in the heavy cream if using. This will add richness and creaminess to the soup.

Ladle the soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese if desired.

Serve hot with crusty bread or grilled cheese sandwiches for a comforting meal.