Garlicky White Bean and Tomato Soup

1. Prepare the Garlic

Peel and smash the garlic cloves. Place them on a cutting board and use a meat pounder or a heavy skillet to gently smash them. This action releases the garlic's oils and enhances its flavor, setting the foundation for your soup.

2. Cook the Garlic

In a medium saucepan, heat the extra-virgin olive oil over medium heat. Once the oil is shimmering, add the smashed garlic cloves. Cook them slowly, stirring occasionally with a wooden spoon, until they turn golden brown and start sticking to the pan, about 3-5 minutes. This slow cooking infuses the oil with a rich, garlicky flavor, a crucial step for a deeply flavored soup.

3. Add Beans, Tomatoes, and Stock

Next, pour in the white beans along with their liquid, the crushed tomatoes, and 1 cup of stock or water. Season with a generous pinch of kosher salt and a few cracks of black pepper. Stir everything together to combine and bring the mixture to a boil.

4. Simmer the Soup

Once boiling, partly cover the saucepan, reduce the heat to a simmer, and let it cook for about 15-20 minutes. This simmering allows the flavors to meld beautifully.

5. Blend the Soup

After the soup has simmered, use an immersion blender to purée it until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. At this point, you can adjust the consistency by adding more stock or water if it’s too thick. Season with additional salt and pepper to taste.

6. Serve the Soup

To serve, ladle the soup into bowls and drizzle a bit of heavy cream over the top. This final touch adds a delightful richness and a lovely visual contrast.