In a large pot, heat olive oil over medium-high heat. Add garlic. Stir and cook for 30 seconds. Add onion. Stir and cook until translucent. About 6 or so minutes.
Add diced tomatoes (undrained) chicken broth and sugar. Stir and bring to a low simmer. Cook for 15 minutes or until soup thickens a bit.
Stir in heavy cream, chopped basil and oregano. Season with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender. If you use a blender be very very careful handling this very hot soup), puree soup until there are no large chunks left.
Serve soup in bowls with the grilled Mozzarella cheese sandwiches. Enjoy!