Tomato Parmesan Soup
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled San Marzano tomatoes
- 2 bay leaves, preferably fresh
- 1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken broth
- Fresh basil leaves, for topping
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