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

Add minced garlic and cook for an additional 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 simmer for 20 minutes, stirring occasionally.

Remove from heat and let cool slightly. Blend the soup until smooth using a blender.

Return the blended soup to the saucepan and heat through. Adjust seasoning if necessary.

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