In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the crushed tomatoes, vegetable broth, sugar, salt, black pepper, basil, and oregano. Bring to a simmer.

Reduce heat and let the soup simmer for 20 minutes, allowing the flavors to meld.

Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Stir in the heavy cream and heat gently before serving.