Parmesan Tomato-Basil Soup

This is not healthy.  It is dangerous and sinful.  I make no apologies. 

Ingredients
1 tsp oil (canola, olive, whatever)
4 cloves garlic, pressed
2 (28 oz) cans crushed tomatoes
2 cups chicken broth
1 tsp white sugar
1 cup freshly grated Parmesan cheese
15-20 leaves thinly sliced fresh basil (about 1/4 cup, a generous handful)
1 cup heavy whipping cream
4 Tbsp butter

Directions
Saute the garlic in the oil for a minute or two until it sizzles and smells amazing.  Pour in the tomatoes and broth.  Add the sugar, bring to a simmer and cook covered for 30-45 minutes, stirring occasionally.  Add the cheese and stir until melted.  Add the basil, cream, and butter.  Cook on low until the butter is melted.  Salt and pepper to taste.  Eat.  Let your eyes roll back in your head.  Because it's just that good.

Tips:  Set the cream on the counter and let it come to room temperature while the tomatoes/broth are cooking.  To thinly slice the basil, stack the leaves on top of each other, roll them up lengthwise, and slice.  It's called a chiffonade.