Heat oil in a large saucepan. Add onion (chopped), carrot (peeled and grated) and 1/4 of the garlic, crushed, and sauté until soft, about 5 to 7 minutes.
Add tomatoes (with juice), sugar, seasoning and stock and bring to the boil.
Reduce heat, cover and simmer for 30 to 40 minutes.
Add basil (chopped) and remaining garlic and adjust seasoning just before serving with crusty bread and cheese, like fat-free Philadelphia.
Note: You can bulk up the soup with a can or two of drained cannellini beans or 250 ml macaroni.