1. Heat the butter and olive oil in a large pot over medium heat.

2. Add the diced onion and cook until soft and lightly golden.

3. Stir in the minced garlic and cook just until fragrant.

4. Add the tomato paste and cook for 1 to 2 minutes, stirring often.

5. Pour in the crushed tomatoes and chicken broth, then stir well.

6. Add the sugar, salt, black pepper, dried basil, and dried oregano.

7. Bring the soup to a gentle simmer and cook for 20 minutes, stirring occasionally.

8. Blend the soup until smooth with an immersion blender or regular blender.

9. Return the soup to low heat and stir in the heavy cream.

10. Warm gently for a few minutes without boiling.

11. Stir in the fresh basil and parmesan cheese just before serving.

12. Serve hot with toasted bread or grilled cheese if desired.