Melt the butter in a medium-to-large pot or dutch oven over medium heat. Add the onions and cook until browned around the edges, about 7-9 minutes, stirring occasionally.

Add the minced garlic, stirring for 30 seconds, until fragrant.

Remove from heat (move to an empty burner). Carefully pour in the chicken broth and deglaze with a wooden spoon. Add the crushed tomatoes, sugar and basil paste. Give the soup a taste and add salt and pepper to your liking.

Return to a simmer over low heat for 10 minutes.

Remove from heat and let the soup cool some, for about 5 minutes, then to make a creamy consistency, use an immersion blender to blend directly in the pot (or transfer to a blender in batches once more cool).

Return to a simmer. Stir in the heavy cream and parmesan. Give it one last taste – add more salt if needed or more sugar or heavy cream to balance out the acidity.

Serve hot with lots of freshly cracked black pepper + extra parmesan if desired and enjoy!