Chop the fresh tomatoes, onion, carrot, and celery. Mince the garlic.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.

Add the chopped tomatoes, vegetable broth, salt, pepper, dried basil, and sugar (if using) to the pot. Bring to a boil.

Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld.

Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, be cautious with hot liquids.

Ladle the soup into bowls and garnish with fresh basil and a drizzle of heavy cream if desired.