Warm olive oil in a large soup pot over medium heat until shimmering. Add the diced onion with a pinch of salt and cook 4–5 minutes, stirring, until soft and translucent.

Stir in minced garlic and cook 30–45 seconds until fragrant, adjusting heat to prevent browning.

Add tomato paste and cook 1–2 minutes, stirring, until it darkens to a brick-red color and smells sweet and concentrated.

Pour in crushed tomatoes and vegetable broth. Stir in chopped basil, dried oregano, and the bay leaf. Season with pepper and a small pinch of salt.

If the tomatoes taste sharp, add the optional sugar. Bring to a gentle boil, then reduce heat to a low simmer and cook uncovered for 20–25 minutes, stirring occasionally.

Remove from heat and discard the bay leaf. Use an immersion blender to puree until completely smooth and velvety. (If using a standard blender, blend in small batches, venting the lid and covering with a towel.)

Return the pot to low heat and stir in the heavy cream. Warm gently for 3–5 minutes without boiling. Taste and adjust salt and pepper as needed.

Ladle into bowls and garnish with a swirl of cream, croutons, Parmesan, and fresh basil if desired. Serve hot with grilled cheese or crusty bread.