Heat olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

Add the can of whole peeled tomatoes (including their juices) into the pot. Use a wooden spoon to gently break the tomatoes apart as they cook.

Pour in the vegetable broth and add the dried basil, dried oregano, sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes to allow the flavors to meld.

Once simmered, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half and leave the rest as is.

Return the soup to the heat and stir in the heavy cream. Let it cook for another 5 minutes, just until warmed through.

Taste and adjust seasoning if necessary. Garnish with fresh basil leaves before serving.