For the basil oil, process the basil and oil in a food processor or blender to make a paste.
Line a bowl with muslin (cheesecloth) and scrape the paste into it. Gather up the muslin and
squeeze firmly to extract all the oil. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 4-5 minutes until softened. Add
the wine, water, fresh and canned tomatoes. Bring to the boil, reduce the heat and cover the pan,
then simmer for 3-4 minutes. Add the sugar and season well with salt and black pepper. Break the
bread into bite-sized pieces and stir into the soup.
Ladle the soup into bowls. Garnish with basil and drizzle the basil oil over each portion.