Heat oil in a large pot over medium heat. Save some basil for garnish and add the rest to the pan with the garlic. Stir and cook for about 30 seconds. Add the canned tomatoes along with 1 can full of water. Bring to a boil, gently mashing the tomatoes. Add the bread and cook, stirring for 5 minutes or until thickened. Stir in the shredded cheese alternative. (This is a thick soup but if you prefer it thinner, you can add some more water to thin it out.) Season to taste with salt and pepper.
Serve with a drizzle of olive oil, the reserved basil, and some more cheese alternative.