Sauté the onion:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion is soft and translucent. This step brings out the natural sweetness of the onion and deepens the flavor of the soup.

Add the tomatoes and cook:
Add the canned tomatoes (with their juice) to the pot. Break the tomatoes up with a spoon or potato masher for a chunky texture. Stir everything together and let the mixture simmer for about 10-15 minutes to meld the flavors. Season with a pinch of salt and pepper.

Blend the soup:
Once the tomatoes have cooked down, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup carefully to a regular blender in batches, allowing it to cool slightly to prevent splattering.

Add the cream and sugar:
Stir in the heavy cream and sugar. Taste the soup and adjust the seasoning, adding more salt or pepper as needed. For a silkier texture, you can add more cream.

Simmer and serve:
Let the soup simmer for an additional 5-10 minutes to fully incorporate the cream. Once heated through and smooth, it’s ready to serve. Optionally, garnish with a drizzle of cream or fresh herbs like basil or parsley.