Pour olive oil into a large pot. Place it over medium heat. Let it warm gently. Do not overheat it. Warm oil helps release better flavor from the onion and garlic.

Add chopped onion to the pot. Stir well using a wooden spoon. Cook for 5–6 minutes until soft. The onion should look slightly golden and smell sweet.

Now add minced garlic. Stir it quickly. Cook for about 1 minute. Do not burn the garlic. Burnt garlic can make the soup taste bitter.

Pour in the canned tomatoes. Crush them gently with a spoon. This helps release their juices. If using fresh tomatoes, chop them before adding.

Pour vegetable broth into the pot. Add sugar, salt, and black pepper. Mix everything well. The sugar helps balance the sour taste of tomatoes.

Let the soup simmer on low heat. Cook for 20 minutes. Stir occasionally. This step builds deep flavor and makes the soup rich.

Turn off the heat. Use a blender or immersion blender. Blend until smooth. Be careful with hot liquid. Let it cool slightly before blending.

Pour the soup back into the pot. Add heavy cream if you like. Stir well. This makes the soup creamy and smooth.

Taste the soup. Add more salt or pepper if needed. Adjust flavors to your liking. Cooking is all about balance.

Pour the soup into bowls. Garnish with fresh basil leaves. Serve warm. Enjoy every spoon.