1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent.

2. Add the minced garlic and cook for 30 seconds until fragrant.

3. Stir in the crushed tomatoes, tomato juice, vegetable broth, sugar, salt, black pepper, and dried basil.

4. Bring the mixture to a gentle simmer, then reduce the heat and cook for 20 minutes, stirring occasionally.

5. Use an immersion blender to blend the soup until completely smooth, or carefully transfer it to a blender in batches.

6. Return the soup to low heat and stir in the heavy cream until fully combined.

7. Taste and adjust seasoning if needed, then serve warm with Parmesan cheese, croutons, and fresh basil if desired.