1-First, heat a non-reactive pot over medium heat to avoid any unwanted flavors. Melt the unsalted butter and sauté the finely chopped yellow onions for 10-12 minutes until they soften and turn golden, building a sweet base for the soup.

2-Next, add the minced garlic and sauté for 1 minute until it releases its aroma. Then, stir in the crushed tomatoes with their juice, chicken stock or vegetable broth, chopped fresh basil, sugar, and black pepper. Bring everything to a boil, reduce the heat, partially cover the pot, and let it simmer for 10 minutes to blend the flavors.

3-For that creamy texture, blend the soup using an immersion blender right in the pot or in batches if needed, then return it to the pot. Stir in the heavy whipping cream and freshly grated parmesan cheese, and bring it back to a gentle simmer. Adjust the seasoning if needed and serve hot, garnished with extra parmesan and fresh basil for a finishing touch.