Tomato soup with parmesan

Ingredients:

• 1/3 cup extra-virgin olive oil
• 2 onions, chopped
• 4 cloves garlic, crushed
• 1 teaspoon Italian seasoning
• A pinch of red pepper flakes
• 2 tbsp tomato paste
• 1 can (800 g) canned whole peeled San Marzano tomatoes
• 2 bay leaves, preferably fresh
• 10 cm Parmesan rind + extra grated Parmesan for sprinkling
• 4 cups lightly salted chicken broth
• Fresh basil leaves for sprinkling

Preparation:

1. Heat the olive oil in a large, wide saucepan or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until very soft and lightly browned, 8–10 minutes. Season with Italian seasoning and red pepper flakes.
2. Add the tomato paste and cook, stirring, until well coated, about 1 minute. Add the tomatoes, bay leaf, Parmesan rind, 1 teaspoon of salt, and a few grinds of black pepper. Bring to a boil, stirring.
3. Add the chicken broth to the saucepan and bring to a boil. Reduce the heat and simmer until the soup thickens slightly, 15–20 minutes; discard the bay leaf and Parmesan rind. Puree the soup in the saucepan with an immersion blender or pour it into a stand blender in batches and blend until smooth. Season with salt and pepper to taste.
4. Ladle the soup into bowls. Sprinkle with basil and grated Parmesan.