In a large pot over medium heat, melt the butter. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for an additional minute.

Add the peeled tomatoes and tomato juice. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 20 minutes, stirring occasionally.

Remove the pot from heat. Using an immersion blender, carefully blend the tomato mixture until smooth. (Tip: For a chunkier texture, blend only half and stir in the rest.)

Return the pot to low heat, stir in heavy cream and chopped basil. Season generously with salt and pepper. Heat for another 5 minutes without boiling.

Ladle the soup into bowls, garnish with fresh basil sprigs and a drizzle of cream or olive oil. Serve hot with crusty bread or a grilled cheese sandwich.