In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Add Tomatoes and Broth

Pour in the canned whole tomatoes (with their juice) and vegetable broth. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.

Stir in Cream and Seasonings

Stir in the heavy cream, salt, black pepper, sugar, dried basil, dried oregano, and red pepper flakes. Mix well and simmer for another 5 minutes until heated through.