Name: Tomato-Parmesan Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

Directions

Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

Photograph by David Malosh

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Tomato-Parmesan Soup

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