In a heavy bottom pot, add 1 tablespoon of olive oil and heat the pan to medium heat.

Add in the chopped onion and garlic, and saute for 3-5 minutes, until fragrant.

Add the red pepper flakes and oregano, and saute for a minute to wake them up a bit.

Then add the crushed tomatoes and their juice, along with the chicken broth.

Add a generous pinch of salt and pepper, then cover the pot and bring the mixture to a boil.

Reduce the heat, then simmer the soup for 20 minutes.

Turn the heat off, then toss in the chopped basil.

Puree the soup using an immersion blender, then pour in the evaporated milk.

Now, season the soup with salt and pepper, and stir in the sugar.

Depending on how acidic the tomatoes are, you may use between 1 and 2 tablespoons of sugar. Taste the soup after 1 tablespoon, and it needs more sweetness, add another teaspoon at a time, tasting after each addition. (Note that 3 teaspoons = 1 tablespoon).

Ladle the soup into bowls, then garnish with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.