In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over low heat. Add 1 chopped onion and 1 diced sweet potato. Cook for 5-10 minutes until translucent and softened.

Stir in 3 minced garlic cloves and a pinch of ground cinnamon and cook for about 1 minute until fragrant.

Add 1 cup of fresh basil leaves, 2 cans of chopped tomatoes, and 4 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.

In a bowl, mix 1 cup of shredded cheese, 1 cup of breadcrumbs, and herbs until combined. Add a little water to form a stiff mixture and shape into 8 balls.

Blend the soup until smooth, adjusting seasoning with salt, pepper, and sugar.

Return to low heat and drop in the dumplings. Cook for an additional 10 minutes without stirring.

Serve hot with dumplings on top and garnish with fresh herbs if desired.