Prepare your ingredients by dicing one white onion finely and pressing six cloves of garlic, setting one aside for garnish. Measure out your spices.

In a large soup pot, heat two tablespoons of olive oil over medium-high heat. Add diced onion and sauté for 3-4 minutes until slightly brown and translucent.

Mix in Italian seasoning, black pepper, red pepper flakes, and salt, stirring for another minute to release the aromatics.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant but not browned.

Mix in two tablespoons of tomato paste and whole San Marzano tomatoes, breaking them apart as you mix. Add basil leaves, parsley, and sugar.

Pour in four cups of chicken stock and bring to a gentle boil. Reduce heat, cover partially, and let simmer for 20 minutes.

Use an immersion blender to puree the soup until smooth. Adjust seasoning.

Preheat your oven to broil. Slice French baguette and drizzle with olive oil. Broil for 2-3 minutes until golden and crispy.

Rub reserved garlic clove on each toast, sprinkle with salt, and serve topped with soup and cheese.