Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 28-oz can whole tomatoes
• 3 cups chicken broth
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until the onion begins to soften, about 4 minutes. Add the garlic and cook for an additional 30 seconds. Add the whole tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes. Stir in the Parmesan cheese and season with salt and pepper.
Serve immediately or store in the refrigerator for up to 4 days.