In a large pot, heat the olive oil over medium heat. Add in onion and saute until tender. Add in garlic and stir for 1 minute.

Add tomatoes with the juice to the pot and stir.

With a large spoon, break up the tomatoes a little bit and then add in the chicken broth and sugar.

Reduce heat to low and cover with a lid. Simmer for 20 minutes with lid ajar.

Puree the soup in batches in a blender or food processor. Return the soup to the pot and stir in the cream until incorporated and heated through. Salt and pepper to taste.