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Heat the olive oil over medium high heat in a large pot or dutch oven.
Add the garlic and diced onion and cook, stirring occasionally, until the onion is translucent (5-8 minutes).
Add in the peeled tomatoes, chicken broth, sugar, dried oregano, dried basil, salt and pepper.
Stir to combine and bring the mixture to a low simmer.
Cook uncovered for 12-14 minutes until the mixture has thickened (stirring occasionally).
Stir in the heavy whipping cream and use an immersion blender to puree the soup until smooth.
Serve warm topped with parmesan cheese and enjoy!