Creamy Tomato Soup with Cheese Toasties
Ingredients
- 6 garlic cloves
- 2 large onions
- 2 medium carrots
- 1 28-ounce can whole peeled tomatoes
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon hot smoked paprika
- 113 g sharp cheddar cheese
- 1 15-ounce can crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 60 ml sour cream or whole-milk Greek yoghurt, plus more for serving
- 4 thick-cut slices country bread
Instructions
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Cut 1 garlic clove in half and set aside. Smash remaining 5 garlic cloves and peel. Peel 2 onions and coarsely chop. Peel 2 carrots and coarsely chop. Open and drain 28-oz. can tomatoes into a colander set over a large bowl to catch juices.
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Heat 3 Tbsp. oil in a large pot or Dutch oven over medium. Add garlic, onion, and carrots; season with salt and pepper. Cook, stirring often, until onion is translucent and just starting to brown around the edges, 8–10 minutes. Add 1 tsp. paprika and stir to coat vegetables. Cook, stirring, until fragrant. Add whole tomatoes and cook, stirring often, until tomatoes start to burst and break down, 10–15 minutes.
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Meanwhile, grate 113 g. cheddar cheese on the large holes of a box grater. Add 15-oz. can crushed tomatoes, reserved tomato juices, 2 Tbsp. Worcestershire sauce, and 240 ml water to pot and season with salt and pepper. Bring to a simmer, reduce heat to low, and cook 8–10 minutes, just to help flavours meld. Stir about NaN ml hot soup into NaN ml sour cream in a small bowl, then stir back into soup (for a creamier soup, feel free to add more). Taste and season with more salt and pepper, if needed. Don’t let soup come back to a boil at this point or sour cream may split.
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Place a rack in top position of oven; heat broiler. Place 4 slices bread on foil-lined rimmed baking sheet and drizzle both sides with remaining 2 Tbsp. oil.
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Do Ahead: Soup can be made 3 days ahead. Let cool, cover, and chill. Reheat gently over medium-low, stirring occasionally.
Notes
Imported from Mela.
