In a large dutch oven, or heavy bottomed pot, heat olive oil over medium-high heat. 

Add onion and cook until translucent, about 3 minutes. Add garlic and cook a minute more.

Add the peeled tomatoes (do not drain), chicken broth, parmesan rind and Italian seasoning. Stir to combine and bring to a simmer ,over low to medium heat. Cook, stirring occasionally, for 20 minutes.

Add half of the basil, reserving the other half, for serving.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. You can make it as smooth, or chunky, as you want.

Season soup to taste with salt and pepper. Serve hot with fresh basil, and an optional drizzle of heavy cream, for garnish.