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Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth.
Return blended soup to the pot over medium heat.
Add ½ cup heavy cream, ⅓ cup freshly grated parmesan cheese and return to a simmer.
Season to taste with salt and pepper if needed and turn off the heat.
Ladle into warm bowls and top with more parmesan and chopped fresh basil.