Wash the fresh tomatoes thoroughly under running water. Remove the stems and roughly chop them into quarters. This will help them cook down more quickly.

Peel and finely chop the onion. Mince the garlic cloves. Having these ingredients prepped will ensure a smooth cooking process.

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

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Garlic can burn quickly, so keep an eye on it.

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

Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the tomatoes to break down.

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

If using a countertop blender, allow the soup to cool slightly before blending to avoid splattering. Blend until smooth and return to the pot.

Stir in the heavy cream if using, and heat gently over low heat until warmed through. This adds a rich creaminess to the soup.

Ladle the soup into bowls and garnish with chopped fresh basil and grated parmesan cheese if desired. This adds a fresh flavor and a touch of elegance.

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