Tomato Basil Soup with Parmesan Recipe | Molly Yeh

Ingredients

• 1/3 cup (67 grams) extra-virgin olive oil, plus extra for drizzling
• 6 large cloves garlic (18 grams), smashed
• 1 large shallot (or two small; 80 grams), roughly chopped
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon crushed red pepper flakes
• 1 fresh bay leaf
• 3/4 teaspoon freshly ground black pepper, plus more as desired
• Three 28-ounce cans whole peeled tomatoes, drained
• 1 1/2 cups (37 grams) packed fresh basil leaves, roughly chopped
• 3 tablespoons (37 grams) tomato paste
• One 3-by-2-inch (52 grams) Parmesan rind
• 2 1/4 cups (510 grams) low-sodium vegetable broth
• 1 tablespoon sugar
• 1 tablespoon lemon zest