Melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk. Cook for 8 to 10 minutes until the vegetables soften.

Stir in 3 minced garlic cloves and cook for an additional 30 to 60 seconds until fragrant. Then, incorporate 2 tablespoons of tomato paste, stirring constantly for about 2 minutes.

Pour in a 28 oz can of crushed tomatoes along with 4 cups of broth. Mix in 1 teaspoon of sugar, 1 teaspoon of dried basil, 1 teaspoon of dried thyme, and salt and pepper to taste. Bring to a gentle boil, then simmer for 20 to 25 minutes.

Remove from heat and blend the soup until smooth and creamy using an immersion blender or a standard blender.

Return the blended soup to low heat and stir in 3/4 cup heavy cream and 2 tablespoons grated Parmesan cheese. Stir gently until combined.

Ladle the soup into bowls and garnish with fresh basil leaves, croutons, or a drizzle of cream. Serve with grilled cheese sandwiches or crusty bread.