In a large pot, add a bit of oil over medium heat. Once the oil is hot, toss in the chopped onions and minced garlic. Sauté them for about 5 minutes until the onions become soft and translucent, releasing an aromatic scent.

Add the crushed tomatoes and vegetable broth to the pot. Stir gently, ensuring the mix is well combined. Increase the heat slightly to bring the mixture to a simmer.

Once simmering, stir in the sugar, salt, and pepper. Allow the soup to simmer for 20 minutes, stirring occasionally.

Using an immersion blender, blend the soup until it achieves a smooth consistency. If you don’t have an immersion blender, carefully transfer it to a standard blender in batches.

Return the blended soup to the pot, and slowly stir in the heavy cream. Heat the soup gently for a few more minutes.

Ladle the soup into bowls and garnish each serving with fresh basil leaves. Create a 'spider web' pattern with a drizzle of cream on top before serving.