In a medium size pot heat butter over medium-high heat. Once melted, add in the onion and cook for about 10 minutes, until tender. Add in garlic and cook until fragrant, about 30 seconds.
Stir in the crushed tomatoes, stewed tomatoes, chicken stock, basil, sugar and black pepper. Bring to a simmer for another 10 minutes, stirring occasionally.
Carefully transfer soup ingredients to a blender (working in batches if needed), or use an immersion blender to blend the soup to a smooth consistency.
Return the soup to the pot over medium heat and stir in the heavy cream and parmesan cheese. Stir until cheese is blended into the soup. Serve with extra parmesan cheese on top and freshly chopped basil if desired. Enjoy!
Notes
You can freeze this tomato soup for up to 3 months. Reheat over a low simmer until heated through.