Heat oil in a soup pot over medium heat. Add chopped onion and minced garlic, sautéing for 5 minutes until translucent.

Add whole peeled tomatoes with liquid, water, vegetable bouillon cube, dried oregano, dried basil, and salt to the pot. Cook for 10 minutes on medium heat.

Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup to a regular blender, blend until smooth, and return to the pot.

Stir in 1/4 cup non-dairy milk for desired creaminess. Taste and add agave syrup if you prefer it sweeter.

Continue cooking for another 5 minutes to allow flavors to meld.

Serve the soup hot in bowls, drizzled with oil from the sun-dried tomato jar if desired.