Creamy Tomato and White Bean Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium cloves garlic, thinly sliced
• 3 pounds ripe plum (Roma) tomatoes, cut into 1-inch pieces (or 2 (28-ounce) cans whole tomatoes and their juices, crushed in a bowl)
• 1 15-ounce can cannellini beans, drained and rinsed, or homemade
• 1 sprig fresh rosemary
• 1 1/2 cups water, plus more as needed
• 1/2 cup freshly grated Parmesan
• 1 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 12 cherry tomatoes, sliced or quartered
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 12 basil leaves, thinly sliced