Heat oil in a large stockpot over medium heat.Add leeks, celery and sugar cook for three minutes, until tender.Add thyme and cayenne pepper and stir to coat.Transfer mixture to a blender or food processor nd add diced tomatoes.
Puree until smooth; return puree to stockpot.Place the pot over high heat, add stock and bring mixture to a boil.Stir in pasta and cook for three minutes, until pasta is tender.
Remove from heat and stir in basil.Season to taste with salt and black pepper; ladle soup into bowls and serve.
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