In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced white onion and sauté for about 5-7 minutes until tender.

Stir in 1 teaspoon of Italian seasoning, 1/2 teaspoon of black pepper, 1/4 teaspoon red pepper flakes, and 1 teaspoon of salt. Add 6 pressed cloves of garlic and sauté for an additional 1-2 minutes.

Mix in 2 tablespoons of tomato paste and cook for about 2 minutes. Pour in 28 oz San Marzano tomatoes, breaking them up. Add basil, parsley, and 1 teaspoon of sugar if desired.

Pour in 4 cups of chicken stock and bring to a gentle simmer. Partially cover the pot and cook for 20 minutes.

Carefully remove the pot from heat and use an immersion blender to puree the soup until smooth. Taste and adjust seasoning as necessary.

Preheat your oven to broil. Slice the French baguette into 1-inch thick pieces, drizzle with olive oil, and broil for 2-3 minutes until golden brown.

In oven-safe bowls, ladle the soup and top with garlic toasts. Sprinkle with shredded cheese and broil for 2-4 minutes until cheese is melted and bubbly.

Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.