Ingredients

The following ingredients have 6 Servings
  • 2 - 28 ounce Cans San Marzano Tomatoes (whole)
  • 1- 15 ounce Can tomato sauce
  • 3/4 Cup Vegetable broth
  • 1 Head of garlic (roasted)
  • 1/2 Yellow onion (chopped)
  • 3/4 Cup half & half or heavy cream
  • Pinch of Salt
  • Dash of Cayenne pepper
  • Olive oil for drizzling/roasting the garlic
  • 2 Tbsp butter plus 2 Tbsp. flour to thicken soup

Instruction

  • Preheat oven to 375 degrees Fahrenheit
  • Slice the top off of the garlic enough to expose the cloves.
  • Place Garlic onto foil and drizzle olive oil over.
  • Wrap garlic in foil and roast for 30 minutes.
  • If not using foil, roast for 20 minutes.
  • Add both cans of whole tomatoes to slow cooker and squeeze them with your hands to break up slightly.
  • Add tomato sauce.
  • While garlic is roasting, finely chop onion and add to slow cooker.
  • When garlic has cooled enough to handle, peel cloves and dice, then add to slow cooker.
  • Add the half and half, then salt and pepper to taste.
  • Cook on LOW for 6-8 hours.
  • Puree with immersion blender or in small (3-4) batches in regular stand blender.
  • Make a paste by combining 2 Tbsp. soft butter with 2 Tbsp. flour.
  • Whisk butter and flour mixture into soup and allow to sit for 5-10 minutes, until soup is thickened.
  • Enjoy!