Mince 3 cloves of garlic and dice 1 small onion.

Heat 2 tbsp of olive oil in a large pot over medium heat.

Sauté the garlic and onion for 6 minutes, until softened.

Add 1 can of crushed tomatoes, 1 jar of marinated roasted red peppers, and 2 cups of chicken broth to the pot.

Bring the soup to a simmer and cook for 15 minutes, allowing the flavors to meld.

Stir in 1/2 cup of packed fresh basil, 1 tbsp of balsamic vinegar, and 2 tsp of sugar.

Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.

Prepare the basil cream by stirring together 1/4 cup of sour cream, 1/4 cup of heavy cream, 1/4 cup of chopped fresh basil, 1/2 tsp of salt, and 1/2 tsp of freshly ground pepper in a small bowl.

Taste and adjust seasonings as needed.

Serve the soup hot with a dollop of basil cream and a sprinkle of chopped fresh basil.