In a small Dutch oven or large saucepan, heat the oil over
medium-high heat. Sauté the onion until it is translucent,
about 4 minutes. Add the tomatoes, with their liquid, the
cilantro, basil, and sugar. Bring to a boil, reduce the heat,
cover, and cook 20 minutes.
In a blender or food processor, puree the soup. Blend in
the tomato juice. Season to taste with salt and pepper. Reheat,
and serve, with the croutons, if using.
Each of the 6 servings contains 64 calories and 2 grams