So we must confess, one of us has never been a tomato soup fan and the other is a bit of a fanatic. Finding something that brings in the former and appeals to the latter was something of a challenge. This recipe came directly from the NYTimes Cooking app with a couple of minor adjustments and is great on its own or with the perfect grilled cheese sandwich.
For 4 servings you’ll need x1 28 oz can of crushed tomatoes, x2 15 oz cans of white beans, x4-6 garlic cloves (dial up or down according to your taste), 1-2 cups chicken or veg stock, 4 Tbsp heavy cream, 1/2 Tbsp brown sugar, 4 Tbsp olive oil, salt and pepper.
Crush the garlic cloves with the back of a broad knife, remove the skins and cut off the base. Separate into crushed “pieces.” You can use more or less cloves depending on their size and your love (or lack thereof) of garlic.
In a large pot, heat the olive oil over medium heat. Add the crushed garlic and stir well, continuing to crush the garlic with the back of a spoon. Sauté until just beginning to brown – about 3-5 minutes.
Add tomatoes, white beans (including the water form the cans) and stock – stir well and bring the heat up until just beginning to boil. Add salt and pepper and simmer for 15-20 minutes until just thickening. Add more stock if too thick.
With a hand immersion blender puree the soup until smooth throughout. Stir in cream and sugar to combine and let stand for an hour or more before serving.