In a large pot over medium-high heat, heat olive oil until warm, but not smoking. Add onion and cook until the onions are soft and transparent about 3 minutes. Add minced or pressed garlic and cook, stirring frequently for another minute.
Add canned tomatoes and vegetable broth. Stir gently to combine. Bring to a rolling boil and then reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to keep the soup from sticking to the bottom of the pot or burning.
Season by adding sugar, salt, and pepper. You may omit the sugar, but it helps to cut the acidity of the tomatoes.
For a smooth soup, puree with a handheld immersion blender.
Serve warm and enjoy.
Notes
For a creamier soup, stir in plant-based sour cream, cream cheese, or coconut milk to taste.Garnish with your choice of herbs (basil, chives, oregano, or thyme) and drizzle with olive oil or top with your favorite grated plant-based cheese.