Heat oil in a large saucepan over medium heat.  Add onion and garlic, cook for 5 minutes or until onion is tender.  Add flour and stir frequently, cook for 2 minutes making sure onion and garlic are coated with flour.  Add tomatoes, vegetable broth, sugar, salt and pepper; stir.  Bring to a boil, reduce heat to medium low and cover.  Cook for 45 minutes. Blend with immersion blender or pour into blender container and blend in batches until smooth.

Serve, top with Mexican cream, sprinkle with pepper and garnish with fresh basil leaves.