Heat a large skillet over medium heat, then add the butter and onions; cook 5 to 6 minutes, or until golden.

While onions are cooking, pour tomato juice and diced tomatoes into crock pot.

Add 3 chicken bouillon cubes and pepper. Add cheese rind if desired.

Once onions are cooked add to crock pot.

Add 2-4 tablespoons sugar. Taste that acidity is to your liking.

Mix everything together until combined.

Cover and cook on LOW for 6 hours.

Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Once soup is cooked add warmed heavy cream and basil and stir. Serve immediately or keep on warm until ready to serve.