Creamy Tomato Soup

Products used

Ingredients

• 6 garlic cloves
• 2 large onions
• 2 medium carrots
• 800g/1.75lbs whole peeled tomatoes
• 5 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper
• 1 teaspoon hot smoked paprika
• 425g/1lb can chopped tomatoes
• 2 tablespoons Worcestershire sauce
• 45g/1.5oz sour cream, plus more for serving

Method

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.
2. Heat 3 tbsp. oil in a large saucepan over medium heat. 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.
4. Add the can of chopped 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 flavours meld.
5. Remove from heat and purée soup with an immersion blender until smooth.
6. Stir the hot soup and 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.
7. Ladle soup into bowl and top with a dollop of sour cream.