Instructions: Heat the olive oil in a large soup saucepan, and add the onions and cook until clear and soft. Add garlic and herbs (if using dried basil, add now - fresh basil is added later), stirring to meld flavours for about a minute. Add your stock and tomatoes (and chilies if using) and bring to a slow boil.

Reduce the heat to a simmer, and season with salt and pepper. Simmer for about 10 minutes, then add your fresh basil and stir through. Spoon into bowls and serve with your cheese sprinkled on top & some crusty Italian bread.

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