Heat olive oil in a large pot over medium heat. Add diced onion, celery, salt, pepper, cayenne, and basil. Sauté for 5–6 minutes until the onions are translucent.

Stir in minced garlic and cook for 45 seconds until fragrant.

Pour in chicken broth, crushed tomatoes, and white sugar. Lower the heat to a simmer and cook for 30–40 minutes.

Use an immersion blender to blend the soup until silky smooth.

Stir in heavy cream, mix well, and serve with a garnish of additional cream or parsley, if desired.