In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until softened, about 4-5 minutes. Stir in 2 minced garlic cloves and cook for another minute.

Add 2 cans of diced tomatoes and 1 can of drained cannellini beans into the pot. Pour in 4 cups of vegetable broth and sprinkle in 1 teaspoon each of dried basil and oregano. Bring to a gentle simmer.

Let the soup simmer gently for about 15-20 minutes, stirring occasionally to prevent sticking.

Using an immersion blender, blend the soup in the pot until creamy, leaving some chunky bits for texture.

Off the heat, stir in 1 cup of grated parmesan cheese and ½ cup of heavy cream until fully combined. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with additional grated parmesan and basil. Serve with crusty bread.