Tomato Soup

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

{
  "id": "tomato-soup",
  "emoji": "🍅",
  "status": "🤖 Needs info",
  "name": "Tomato Soup",
  "dataFilePath": "./data/eats/tomato-soup.json",
  "slug": "tomato-soup",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/tomato-soup.md",
  "ingredients": [
    "6 garlic cloves\n",
    "2 large onions\n",
    "2 medium carrots\n",
    "1 28-ounce can whole peeled tomatoes\n",
    "5 tablespoons extra-virgin olive oil, divided\n",
    "Kosher salt\n",
    "Freshly ground black pepper\n",
    "1 teaspoon hot smoked paprika\n",
    "4 ounces sharp cheddar cheese\n",
    "1 15-ounce can crushed tomatoes\n",
    "2 tablespoons Worcestershire sauce\n",
    "¼ cup sour cream or whole-milk Greek yogurt, plus more for serving\n",
    "4 thick-cut slices country bread\n"
  ],
  "method": "*   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.\n*   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.\n*   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.\n*   Meanwhile, grate **4 oz. cheddar cheese** on the large holes of a box grater.\n*   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.\n*   Remove from heat and purée soup with an immersion blender until smooth.\n*   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.\n*   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**.\n*   Broil bread until one side is golden and toasted, then remove from oven and turn slices. Broil until second side is golden.\n*   Remove from oven and rub cut sides of remaining garlic cloves over top of toasted bread.\n*   Arrange grated cheese over bread, dividing evenly. Broil until cheese is melted and bubbling.\n*   Ladle soup into bowl and top with a dollop of sour cream.\n*   Cut bread into soldiers and serve with soup.\n*   **Do Ahead:** Soup can be made 3 days ahead. Let cool, cover, and chill. Reheat gently over medium-low, stirring occasionally.\n",
  "notes": "*   Haven't tried yet\n*   Based on: <https://www.bonappetit.com/recipe/creamy-tomato-soup-cheese-toasties>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}