Heat olive oil and butter in a heavy soup pot or Dutch oven, over medium-high heat. Add onion and sauté for 3-4 minutes, until tender. Add garlic and sauté for 20-30 seconds.
Add tomatoes with juices, red bell pepper, chicken stock, sugar, and spices. Bring to a low simmer. Cook uncovered, for 30 minutes or until it has thickened.
Add the heavy cream, fresh basil, and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
Serve and garnish with parmesan cheese and top with garlic-cheese toast. Enjoy!
Garlic-Cheese Toast:
Preheat oven to 400º F.
Arrange the baguette slices on a baking sheet in a single layer. Slather the top with the roasted garlic or garlic confit. Top the bread with the cheese and transfer to the oven for 5 minutes.