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1
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven.
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2
Add the onion.
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3
Cook, stirring often, until tender, about five minutes.
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4
Stir in half the garlic and a generous pinch of salt.
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5
Cook, stirring, until fragrant, about 30 seconds to a minute.
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6
Add the tomatoes, sugar, basil sprigs or leaves, and remaining garlic.
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7
Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
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8
Add the water and salt to taste.
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9
Bring to a simmer, cover and reduce the heat to low.
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10
Simmer 15 minutes.
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11
Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant.
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12
Remove the basil sprigs and Parmesan rind.
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13
Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly.
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14
If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through.
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15
Return to the pot, add pepper to taste and adjust salt.
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16
Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves.
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17
If serving cold, refrigerate until chilled.
