Let’s warm up with this one! Melt the butter in a big pot over medium heat. Toss in the diced onion and let it soften up for about 5 minutes—stir it now and then so it doesn’t get grumpy.
Add the minced garlic and give it a quick stir—30 seconds tops, just enough to wake up that garlicky goodness. Your kitchen’s gonna smell like heaven already!
Pour in the crushed tomatoes and broth. Stir it all together—look at that gorgeous red! Add the sugar, a good pinch of salt, and some pepper. Bring it to a gentle simmer.
Let it bubble away for about 15 minutes, stirring every so often. It’ll thicken up a bit and the flavors will get all cozy and happy. Taste it—adjust the salt if it needs a little love.
Time to make it creamy! Pour in the heavy cream and stir it in slow—watch it turn into this velvety dream. If you’ve got a blender or an immersion blender, give it a whirl until it’s smooth. I like it a little chunky sometimes, though—totally up to you!
Let it warm through for another minute or two, just to settle. If you’ve got fresh basil, tear some up and toss it in now—smells so fancy, right?
Ladle it into bowls and serve it hot. Pair it with a grilled cheese sandwich if you’re feeling extra, or just dunk some crusty bread right in. This soup’s like a big, warm hug—enjoy every spoonful!