Heat the olive oil over medium heat in a heavy-bottomed stockpot. Add the chopped onion and garlic. Saute for 2 to 3 minutes, stirring until the onions are translucent. Reduce heat and make a roux by adding in the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring constantly. Turn heat up to medium and add 1 1/2 cups of chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and smooth. Gradually add the remaining  1 1/2 cups of chicken broth and the bouillon cube, stirring until broth re-thickens. Reduce heat to low and simmer for 5 minutes to cook out any remaining starchy flavor.

​Add the tomato sauce, tomato juice, chopped tomatoes and 1/2 cup slice basil. Simmer for 10 minutes. Skim off any foam that may collect on top. Add the heavy cream. Bring to a simmer and skim again if necessary. Taste and add the salt and pepper if desired.

​When ready to serve, warm the soup bowls. Divide the hot soup mixture among 8 bowls. Garnish with the crabmeat and remaining 1/4 cup of basil.

​Serve at once.