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

Add 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 simmer for 20 minutes, allowing the flavors to meld.

Use an immersion blender or transfer to a blender to puree the soup until smooth.

Return the soup to the pot and heat through. Adjust seasoning as needed.

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