Heat the olive oil in a heavy pan over medium heat.
Stir in the garlic and onions. Cook on low for about 8 minutes or until the onions are tender and opaque.
Stir in the peeled tomatoes, parsley and chicken broth. Simmer the soup for about 20 minutes, stirring occasionally
Add the basil and simmer for about 10 minutes.
Puree the soup in a food processor or blender (let it cool first to avoid an explosion if not using a high powered blender. Only fill blender half full!)
Pour the pureed soup back into the pan. Add the heavy cream and season to taste with salt and pepper.