Heat oil in a dutch oven or stock pot over medium heat.
Saute onions and garlic until softened and golden.
Add in spices, tomatoes, and stock and bring to a simmer.
Cook, stirring often, about 30 minutes, or until flavors come together.
Season with salt and pepper to taste.
Divide hot soup into oven safe mugs and place them on a cookie sheet.
Top with mozzarella and bake until cheese has melted, about 3-5 minutes.
Chiffonade the basil and sprinkle on top the soup.
Serve with breadsticks and grated parmesan.
Pizza Crust Breadsticks: Preheat oven to 450F. Roll out one small pizza crust dough into a rectangle (about 8 by 12 inches). Slicing along the short edge, cut the dough into 1/2 inch strips. Take each strip, bend it in half and twist. Place twists on a cookie sheet lined with parchment paper. Brush twists with olive oil and sprinkle with salt and parmesan. Bake until lightly browned.