In Dutch oven, heat oil over medium-high heat. Add onions and saute until golden (10-12 minutes). Deglaze pan with wine and reduce until almost dry (2-4 minutes). Add tomatoes, broth, smashed garlic, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 35-40 minutes. Add fresh herbs; remove from heat. Transfer to soup bowls. Garnish with shaved cheese.