Melt butter with olive oil in a large pot over medium heat. Add chopped onion. Cook for about five minutes until soft and slightly golden. Stir often so the onion does not burn.

Add the minced garlic to the pot. Cook for one minute while stirring. Garlic cooks quickly and should smell fragrant. Do not let it turn dark or bitter.

Add tomato paste to the pot. Stir it well with the onions and garlic. Cook for two minutes. This step helps deepen the tomato flavor.

Pour in crushed tomatoes and chicken broth. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium heat.

Add sugar, salt, black pepper, basil and oregano. Stir well so the seasonings spread evenly. These spices give the soup a balanced flavor.

Reduce heat to low and let the soup simmer for about twenty minutes. Stir occasionally. This allows the flavors to blend and the soup to thicken slightly.

Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches carefully. The soup should become creamy and silky.

Stir in the heavy cream and parmesan cheese. Mix well until the cheese melts completely. This step makes the soup rich and creamy.

Taste the soup and adjust salt or pepper if needed. If the soup feels too thick, add a little broth to reach your preferred consistency.

Ladle the soup into bowls. Garnish with fresh basil if you like. Serve hot with bread or grilled cheese for a comforting meal.