Roasting tomatoes enhances their original sweetness while roasting garlic mellows it out, making this 5-ingredient lunch or dinner low on ingredients but high on flavor.
Ingredients
- 3 (28 oz) cans whole peeled tomatoes
- 3 tbsp olive oil, divided
- 2 whole bulbs garlic
- 1 tsp sugar
- 4 tbsp heavy cream
Steps
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment. Drain the tomatoes, reserving tomato juice from cans. Spread canned whole tomatoes on baking sheet. Drizzle with 2 tbsp oil. Season with salt and pepper.
- Remove and discard any loose papery skin from the garlic bulbs, but leave cloves unpeeled. Using a sharp knife, cut ¼ inch from top of bulbs to expose garlic cloves. Place bulbs in the center of a double layer of foil. Drizzle with remaining 1 tbsp oil, wrap up tightly, and place on baking sheet. Roast 45–50 min., until tomatoes are slightly caramelized on bottoms.
- Unwrap garlic and let cool. When cool to the touch, squeeze each garlic clove out of its peel into a large pot. To pot, carefully add roasted tomatoes. Add reserved tomato juice, sugar, and 2 tbsp cream, then season with salt and pepper. Using an immersion blender, purée soup until smooth. (Or use a blender to purée the soup in batches.) Heat pot briefly on medium-high until soup is warm. Ladle into bowls or mugs and drizzle with remaining 2 tbsp cream.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- 5 ingredient
- October November 2021
- vegetarian
- Budget Friendly
- gluten free
- Five Ingredients
- $10 Meals
- Guiding Stars
- Wheat Free
- kids
- Egg Free
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