Creamy Tomato Soup with Cheese Toasties

38

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
  • 4 ounces sharp cheddar cheese
  • 1 15-ounce can crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • ¼ cup sour cream or whole-milk Greek yogurt, plus more for serving
  • 4 thick-cut slices country bread

 

Equipment

Measuring SpoonsBuy Measuring CupsBuy Chef’s KnifeBuy Cutting BoardBuy Vegetable PeelerBuy ColanderBuy Large BowlBuy Large PotBuy Wooden SpoonBuy Box GraterBuy Rimmed Baking SheetBuy Aluminum FoilBuy LadleBuy

Steps

Hide All Images

  1. 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.

    PreviousNext

  2. 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.
  3. 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.

    PreviousNext

  4. Meanwhile, grate 4 oz. cheddar cheese on the large holes of a box grater.
  5. Add 15-oz. can crushed tomatoes, reserved tomato juices, 2 Tbsp. Worcestershire sauce, and 1 cup 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 flavors meld.
  6. Remove from heat and purée soup with an immersion blender until smooth.
  7. Stir about ¼ cup hot soup into ¼ cup 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.
  8. 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.
  9. Broil bread until one side is golden and toasted, then remove from oven and turn slices. Broil until second side is golden.
  10. Remove from oven and rub cut sides of remaining garlic cloves over top of toasted bread.
  11. Arrange grated cheese over bread, dividing evenly. Broil until cheese is melted and bubbling.
  12. Ladle soup into bowl and top with a dollop of sour cream.
  13. Cut bread into soldiers and serve with soup.
  14. Do Ahead: Soup can be made 3 days ahead. Let cool, cover, and chill. Reheat gently over medium-low, stirring occasionally.

Recipe by Claire SaffitzReviews Section

Visit our friends at bonappetit.com

 

Mary Berry's Complete Cookbook: Over 650 recipes, DK

Price: £15.00
as of August 15, 2018 9:41 pm  
Buy Now
Amazon.co.uk
Wait For A Price Drop

Price History

Statistics

Current Price £15.00 August 15, 2018
Highest Price £15.00 June 14, 2018
Lowest Price £9.99 January 4, 2018
Since January 4, 2018

Last price changes

£15.00 June 14, 2018
£11.99 May 19, 2018
£9.99 February 25, 2018
£11.99 January 30, 2018
£9.99 January 13, 2018
Comments