Bring a soup pot to a medium heat with oil. Add onions & garlic, and saute for several minutes until translucent and fragrant.
Add whole peeled tomatoes with liquid, water, vegetable bouillon cube, dried oregano, dried basil, ½ teaspoon salt, black pepper, nutritional yeast flakes, tomato paste, and drained oil-packed sun-dried tomatoes to pot. Cook for 8 to 10 minutes on a medium heat.
Blend with an immersion blender. Or carefully move soup to a regular blender, blend, and transfer back to the soup pot.
Add ¼ to ½ cup non-dairy milk, depending on your creamy preferences. Taste and add 1 to 2 teaspoons agave syrup if additional sweetness is needed. If more salt is needed, add an additional ½ teaspoon or to taste.
Continue cooking for 5 to 10 minutes longer for flavors to meld and tomato to mellow.
Serve soup in 4 bowls and drizzle with oil from sun-dried tomato jar.