Tomato Soup:

1. In a heavy-bottomed pan, cook the onions on medium-low heat with a pinch of salt for about 15 minutes. Stir occasionally to prevent burning. A little bit of color is ok.
2. Add the smashed garlic and tomato paste, stir around, and cook for about 2 minutes, or until you can smell the garlic aroma.
3. Add the diced tomatoes, crushed tomatoes, cheese rind, and a pinch of salt. Stir and cook for about 5 minutes.
4. Add the stock or water, bay leaf, and bring to a boil. Reduce to a simmer, cover, and let cook for 20 minutes.
5. Remove the bay leaf, taste the soup, and add additional salt and pepper as desired.
6. Immersion blend the soup until smooth. Add the heavy cream and mix. Taste and adjust seasoning with more salt and pepper. 

To Assemble with the crab:

1. Pick through the crab meat to make sure there aren’t any shells. 
2. Ladle about 8 oz of soup into each bowl.
3. Using your fingers or tongs, pinch about 2 tablespoons of crab meat and place it gently into the center of the soup.
4. Garnish with flakey sea salt on top of the crab meat, then finish with chives and a drizzle of extra virgin olive oil.
5. Serve immediately, and enjoy!