I warm the olive oil in a large pot over medium heat. Then I toss in the diced onions and cook until they turn soft and translucent—about 5 minutes. I stir in the minced garlic and tomato paste and let it cook for another minute until fragrant.

I pour in the crushed tomatoes and vegetable broth. Then I sprinkle in the basil, oregano, sugar (if needed), salt, and pepper. I give everything a good stir and bring the pot to a gentle simmer. I let it bubble for 15 minutes, uncovered.

Once the soup is cooked down and the flavors melded, I use an immersion blender to puree it right in the pot until smooth. If using a standard blender, I work in batches and blend carefully.

With the heat on low, I stir in the goat cheese and let it melt into the soup. This is where the magic happens—the soup turns silky with that signature tangy twist. For a richer texture, I pour in the optional cream.

I give the soup a final taste and adjust the seasoning if needed. Then I ladle it into bowls and garnish with torn basil and maybe a few croutons.