Heat pot over medium heat. Melt butter and then add chopped onions. Sauté for 10 to 12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté until fragment.

Add crushed tomatoes with their juice, chicken stock, basil, and black pepper. Stir and then bring to a boil. Once it’s at a boil, reduce heat and partially cover with a lid and simmer for 10 minutes.

Optional - If you’d like a blended or creamy soup, use an immersion blender to blend the soup in the pot to the desired consistency.

Stir in heavy cream and parmesan cheese and let it simmer for another minute or two.