Tomato soup with basil and parmesan

Ingredients:

• 1/3 cup (67 g) extra-virgin olive oil, plus more as needed
• 6 large cloves garlic (18 g), minced
• 1 large shallot (or two small ones; 80 g), coarsely chopped
• 1.5 tsp coarse salt + more as needed
• 0.5 tsp crushed red pepper flakes
• 1 fresh bay leaf
• 3/4 tsp freshly ground black pepper + more if desired
• 3 x 800g cans of whole peeled tomatoes, drained
• 1.5 cups (37 g) tightly packed fresh basil leaves, coarsely chopped
• 3 tbsp (37 g) tomato paste
• 1 parmesan rind, 5x7 cm (52 ​​g)
• 2 and 1/4 cups (510 g) lightly salted vegetable broth
• 1 tbsp. sugar
• 1 tbsp lemon zest

Preparation:

1. In a 3-quart enameled Dutch oven or a large oven-safe skillet, heat the oil over medium heat. Add the garlic, shallot, and salt. Stir and cook until the onions are soft and translucent, 6–8 minutes. Add the red pepper flakes, bay leaf, and 1/4 teaspoon black pepper. Cook until fragrant, 1–2 minutes. Add the tomatoes, basil, tomato paste, and Parmesan rind. Stir to coat with oil and increase the heat to medium-high. Cover and cook, stirring occasionally, until the liquid has evaporated and the tomato mixture has thickened, about 30 minutes.
2. Add the vegetable broth and sugar. Stir. Bring to a boil, then reduce the heat. Cover the pan and simmer for 10 minutes to allow the flavors to meld. Turn off the heat and remove the lid. Let the soup cool slightly and remove the Parmesan rind and bay leaf.
3. Using an immersion blender (or transfer the soup to a stand blender), puree the soup until smooth. Add the lemon zest and blend. Season with salt to taste and add the remaining 0.5 teaspoon of black pepper.
4. Ladle the soup into bowls. Drizzle with olive oil and season with a pinch of black pepper. Serve hot.