In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

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

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

Using a blender, puree the soup until smooth. If desired, return to the saucepan and heat through.

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