Once you have your fresh ingredients, wash them well. Chop the tomatoes, peel the potato and the garlic, and then chop the potatoes too in smaller cubes.
While preparing all that, put the olive oil in a deeper pot, and warm it up, then add the tomatoes in, and stir them well. At this point you can add the sugar, salt and pepper too as well as the nutmeg.
If you want to keep the garlic in the soup, you can cut them in half and add those after you've been cooking the tomatoes for about 2-3 minutes on low heat. If you won't want to keep the garlic, you can just add the full cloves in. (peeled!)
After about 5-6 minutes of cooking on low heat, pour the water on the mix and take it to medium heat and bring the soup to boil.
As soon as that happens, take the heat down to the lowest, add the potatoes and cook it for another 15 minutes. When everything is soft and cooked, take it down the stove and leave it to cool down a little bit.
Add the fresh cream and the fresh basil, and use a blender to blend the tomatoes, potatoes, and garlic well. Taste it of course, and season it after taste.
You can serve it with croutons, on its own, or with cheese on top too. You can also add onions if you'd like a more intense taste.