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In a large saucepan heat olive oil over medium heat, then add chopped onion and saute until translucent, for about 2-3 minutes. Add garlic and saute for one more minute while stirring constantly.
Add chicken broth, crushed tomatoes, and sugar. Bring to a simmer and cook uncovered for 20 minutes.
Puree with an immersion blender or transfer to a blender and puree.
Stir in heavy cream and herbs. Bring soup back to a simmer and cook for 5 minutes on low heat.
Season to taste with salt and pepper. Serve garnished with croutons, basil, and grated parmesan cheese.