2 - cans 28 ounce San Marzano whole tomatoes
2 - tablespoons olive oil
1- med. yellow onion diced
2- tablespoons minced garlic
1/2 - teaspoon red pepper flakes
1/3- cup dry basil flakes
1/4 - cup dried parsley flakes
4- cups vegetable broth
1- teaspoon sugar
salt and pepper to taste
In a large stock pot heat the olive oil over med. heat. add the diced onion and cook till tender, about 2-3 min. Stir in the garlic and red pepper flakes. cook for 2- 3 min. longer. Add the canned tomatoes with the juice, the dry basil, the dry parsley and the vegetable broth. Stir in the sugar and cook for about 30 min. over med. heat.
Using a immersion blender, puree the soup in the stockpot or transfer to a food processor to blend. The soup should be smooth with a few tomato chunks. Season with salt and pepper to taste. Place is serving bowls while soup is hot and sprinkle each with Parmesan cheese and serve. 6 servings.
*notes. be careful when transferring the the soup to a blender or food processor. You might want to let soup cool down to room temperature to blend.
This soup freezes very well. Let the soup get completely cool and transfer to a freezer container.