Dice onion and zucchini into small cubes and set aside.
Preheat a pot over medium heat. Add canola oil to the pot.
Add diced onions to the pot and saute until transparent.
Add diced zucchini, mix and saute for a couple of minutes.
Add the entire content of the canned diced tomatoes.
Stir in tomato paste.
Add sugar, salt, and red pepper flakes and stir well.
Simmer for a few minutes and then add warmed chicken stock.
Lower heat to medium-low. Stir, cover, and cook for about 30 minutes. Stir once in a while.
Add fresh basil and cook for a couple more minutes.
Take soup off heat and use an immersion blender to blend it until there is no more chunks. (Or you can leave a few little chunks if that's your preference.)
Place the pot back on the stove, still on medium-low, and stir in heavy cream and freshly grated Parmesan cheese. Taste to see if you need to add more salt.
Cook for just a couple more minutes. Take off heat and serve.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.