A soup for winter that is almost as easy as putting together the summer Italian salad by that name!
In a soup pot with Teflon™ nonstick coating, heat oil over medium-low; sauté garlic fragrant (don’t brown). Add tomatoes, sugar, basil. Stir in broth. Cook 20 minutes to flavor. Puree soup in processor. Transfer to bowls. Top with the tiny Mozzarella balls or shredded cheese; place bowls in microwave 30 seconds to melt cheese. To serve, zigzag with the balsamic.