Prepare the Vegetables:

• Chop the tomatoes and onion: Dice the tomatoes into chunks and finely chop the onion. Mince the garlic cloves.

Cook the Aromatics:

• Heat the olive oil: Warm the olive oil in a large pot over medium heat.
• Sauté the onion and garlic: Add the onion and garlic to the pot, cooking until softened and fragrant.

Add the Tomatoes:

• Incorporate the tomatoes: Stir in the chopped tomatoes and cook for 10 minutes, allowing them to soften and release their juices.
• Add the tomato puree and sugar: Mix in the tomato puree and sugar, stirring to combine.

Simmer the Soup:

• Pour in the stock: Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.

Blend and Finish:

• Blend the soup: Use an immersion blender or transfer the mixture to a blender to puree until smooth.
• Add cream: Stir in the double cream, if using, and season with salt and pepper to taste.

Serve:

• Garnish and serve hot: Ladle the soup into bowls and garnish with fresh basil leaves.