Melt butter in dutch oven or stock pot over low to medium heat.

Add onions and cook until translucent. About 5 minutes.

Add minced garlic and cook for an additional 2 minutes.

Next add the cans of whole tomatoes with the juice, chicken broth, and tomato juice.

Add sugar, oregano, basil, salt, and pepper and mix well.

Add whipping cream and mix again.

Bring to a boil then reduce heat and cover with lid. Cook on low for 15 minutes.

Let slightly cool and transfer in batches to a blender to puree soup until smooth.

Return soup to pot and warm thoroughly.

Tip: Puree soup in small batches. To avoid steam from building up, vent or crack the lid on the blender. Use a dishtowel to cover open area during pureeing so soup does not spray out.