In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1-2 more minutes until golden.

Pour in one 28-ounce can of crushed tomatoes, stirring to combine. Let it simmer on low for about 10 minutes.

Slowly add 3 cups of vegetable broth, stir, and bring to a gentle boil. Once boiling, reduce heat and simmer for another 10 minutes.

Using an immersion blender, blend the soup until smooth and creamy for about 2-3 minutes.

Return the blended soup to medium heat and stir in 1 cup of heavy cream and 1 cup of finely chopped fresh basil. Warm through for about 5 minutes.

Season with salt and pepper to taste, then ladle into warm bowls and top with Parmesan cheese or red pepper flakes if desired.