Melt butter in dutch oven or stock pot over low to medium heat. Add onions and cook until translucent. About 5 minutes. Add minced garlic and cook for an additional 2 minutes.
Pour in the cans of tomatoes (undrained), chicken broth and tomato juice. Add sugar, oregano, basil, salt and pepper and mix well. Stir in heavy cream.
Bring soup to a boil then reduce heat to low and, cover and simmer on low for about 15 minutes.
Use an immersion blender in the pot to blend the soup. Or, let slightly cool and transfer in batches to a blender and puree soup until smooth. Return soup to pot and warm thoroughly. NOTE: When pureeing in a blender, do so in small batches and make sure soup has slightly cooled.