1 teaspoon oregano leaves, plus extra leaves to garnish
1 tablespoon shredded basil leaves
1 ciabatta roll, torn into pieces
2 tablespoons grated Parmesan cheese
salt and pepper
Place the tomatoes in a saucepan with 2 tablespoons of the oil and the garlic. Cook for 3 minutes until softened, then add the stock, tomato purée, sugar, oregano and shredded basil. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
Meanwhile, spread the ciabatta pieces over a baking sheet and drizzle over 2 tablespoons of the oil. Toast under a preheated medium grill for a few minutes, turning occasionally, until crisp and golden.
Blend the soup with a stick blender until smooth. Stir in half the Parmesan and season.
Ladle the soup into 2 warm serving bowls, drizzle with the remaining oil and top with some of the ciabatta croûtons. Scatter with the remaining Parmesan and a few oregano leaves. Serve with the remaining croûtons.