Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring now and then, until soft and translucent. Your kitchen will start smelling incredible right about here.
Stir in the garlic and cook for just 30 seconds more, until fragrant. Watch it closely; burnt garlic will ruin the whole pot. I learned that the hard way.
Pour in the crushed tomatoes and the broth. Add the sugar, dried basil, salt, and pepper. Stir it all together and try not to splash. Tomato stains are forever. Ask my white shirt.
Bring it to a gentle boil, then lower the heat and let it simmer for 15 minutes. Walk away, put your feet up, or make the grilled cheese. This is the easy part.
Take the pot off the heat. Blend with an immersion blender until completely smooth. If you're using a regular blender, work in batches and only fill it halfway. Hot soup expands, and I once painted my ceiling tomato red. Learn from my mistakes.
Stir in the heavy cream. Taste it. Add a pinch more salt if it needs it. This is the step where you make it yours.
Ladle into bowls, tear some fresh basil over the top, and serve it with something dunkable. Grilled cheese is non-negotiable in this house.
