Preheat the oven to 375°F (190°C).
In a small bowl, combine the softened butter, 4 cloves minced garlic, and chopped parsley.
Spread the garlic butter mixture evenly over the cut sides of the French bread halves.
Place the bread on a baking sheet, cut side up, and bake for 10-12 minutes until the bread is golden and crispy.
While the bread is baking, heat the olive oil in a large pot over medium heat.
Add the diced onion and 2 cloves minced garlic to the pot and sauté for 5-7 minutes until the onion is translucent.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the sugar, salt, and black pepper, then bring the soup to a simmer.
Reduce heat to low and let the soup cook for 15 minutes, stirring occasionally.
Remove the soup from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender in batches and puree.
Return the soup to the pot and stir in the heavy cream.
Heat gently over low heat until warmed through, about 3-5 minutes.
Serve the creamy tomato soup hot with slices of the freshly baked garlic bread.