Meanwhile, combine olive oil, garlic, salt, and crushed red pepper flakes in a large pot.
Heat over medium heat until garlic is fragrant.
Stir crushed tomatoes and vegetable broth into garlic.
Bring soup to a boil, then reduce heat to a simmer and cook 10 minutes.
After 10 minutes, remove soup from heat, then stir in basil and cream.
Season to taste with salt and pepper.
Serve soup topped with croutons.