Preparation Method
- Preheat the oven to 400°F. Place the garlic cloves in the center of a large square of aluminum foil. Drizzle with 1 tablespoon of oil, then enclose in a bundle and set on a baking sheet. Add the tomatoes (cut side up), drizzle with 1 tablespoon of the oil, and season with salt. Roast until the tomatoes are soft and slightly charred, 30 to 40 minutes. Transfer to a large plate to cool, then squeeze the garlic out from skins. Chop the garlic and tomatoes.
- Heat the remaining oil in a Dutch oven over medium heat until shimmering. Add the celery, carrot, and onion and cook, stirring often, until the onion is softened and lightly golden, 10 minutes. Reduce the heat to medium-low and add the cumin, salt, and red pepper flakes. Cook, stirring, until fragrant, 2 to 3 minutes. Add the stock and beans.
- Bring the soup to a boil over high heat, thenreduce to medium-low. Add the chopped tomatoes and garlic, season with pepper, and simmer for 30 minutes. Ladle 11⁄2 to 2 cups of soup into a blender and purée. Return the soup to the pot and stir. Serve with the lime wedges, sour cream, avocado, and cilantro.
Pro Tip
Get teary when chopping onions? Try using a very sharp knife or try refrigerating your onions in a bowl of cold water for 30 minutes before chopping. And if all else fails, put on a pair of glasses (or sunglasses) to shield your eyes.
