Ingredients
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3 (28 oz) cans whole peeled tomatoes
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3 tbsp olive oil, divided
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2 whole bulbs garlic
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1 tsp sugar
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4 tbsp heavy cream
Steps
1
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.
2
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.
3
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.
