Heat a sauce pan with olive oil. Add garlic, onions, carrots and sauté for 2 mins. Add tomatoes and mix well.
Add 4 cups water, salt, Italian seasoning, close with a lid and let it come to a boil over low flame. Let it cook for 5 more mins over low flame.
Now gently scoop out the cooked vegetable chunks with a ladle and transfer it to a mixie jar.
Pulse a few times at regular intervals. Do not grind it at one go and make into a puree or paste. There should still be vegetable chunks. If you have an immersion blender, you can pulse in the sauce pan itself.
Now transfer the pulsed vegetable back to the broth, add sugar, black pepper and let the soup simmer for 5 more minutes.
Garnish with coriander leaves or parsley and serve piping hot in individual soup bowls with croutons or garlic bread.