1-First, melt the butter in a nonreactive pot over medium heat to avoid any metallic taste. Then, sauté the chopped onions for 10-12 minutes until they’re softened and golden, which adds a sweet depth to the soup. Next, add the minced garlic and cook for 1 minute to bring out its aroma without burning it.

2-Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper to build the base. Bring the mixture to a boil, then reduce the heat and simmer it partially covered for 10 minutes to let the flavors meld together. Use an immersion blender or blend in batches to get a smooth texture, then return it to the pot.

3-Finishing Touches Stir in the heavy cream and parmesan cheese, and bring it back to a simmer while adjusting the seasoning with salt and pepper as needed. The total preparation time is about 5 minutes, with cooking taking 25 minutes, so you’re done in 30 minutes flat. Serve it hot, garnished with extra parmesan and basil for a nice pop of color and flavor.