Step 1

In a large pot, add the olive oil and warm over medium heat. Add in the garlic and red pepper flakes, and give them a quick sauté for 20 seconds or so.

Step 2

Add the tomato chunks in, give everything a stir, then put the lid on the pot and let the tomatoes cook over medium-low heat for 15 minutes.

Step 3

Use a ladle to scoop the contents of the pot into the cup of a food processor. If it can't all fit (don't try to fill the processor to the very top!), split the contents into batches. Pulse the contents in the food processor until they're smooth and puréed. If you split the contents of the pot into batches, pour the puréed parts into a separate bowl temporarily.

Step 4

Once all the tomatoes have been puréed, pour the entire purée back into the pot. Pour in the chicken broth and half n half. Bring the mixture to a simmer over low heat for 10 minutes.

Step 5

Stir in the grated parmesan and a pinch of salt (to taste). Serve warm.