Combine the tomatoes, broth, and garlic bring to a boil and let boil for 10 minutes.

Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved, melted and well combined.

Very slowly pour in the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy.

Stir in the basil.

I like to serve it hot garnished with a dollop of pesto and freshly grated parmesan cheese!