Tomato Parmesan Soup

Instructions

1. . Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
2. . Stir in tomato paste, oregano, dried basil, and red pepper flakes. Cook 1 minute to bloom the spices.
3. . Crush the San Marzano tomatoes by hand and add to pot with their juices. Add chicken broth and the parmesan rind. Bring to a boil, reduce heat, and simmer 15 minutes.
4. . Remove and discard the parmesan rind. Blend soup until smooth using an immersion blender.
5. . Return to low heat and stir in grated parmesan until melted. Add cream, sugar, salt, and pepper.
6. . Serve hot with fresh basil and extra parmesan shavings.