Creamy tomato soup with cheese toasties

1. 1. Cut 1 garlic clove in half and set aside. Mince remaining garlic cloves. Peel onions and coarsely chop. Peel carrots and coarsely chop.

2. 2. Heat 3 tbsp oil in a large pot or dutch oven over med. Add garlic, onion and carrots; season with salt and pepper. Cook stirring often, until onion is translucent 8-10 mins.

3. 3. Add paprika and stir to coat vegetables. Cook, stirring, until fragrant. Add diced tomatoes and cook 10 mins.

4. 4. Add crushed tomatoes, 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 mins.

5. 5. Remove from heat and puree soup with an immersion blender or in a blender.

6. 6. Stir some hot soup into the sour cream in a small bowl, then stir back into soup. For a creamier soup, feel free to add more). Taste and season with salt and pepper if needed. Do not let soup come bace to a boil at this point or sour cream may split.

7. 7. Place rack in top position of oven; heat broiler. Place bread on foil-lined rimmed baking sheet and drizzle both sides with remaining 2 tbsp oil.

8. 8. Broil bread until one side is golden and toasted, then turn slices and broil second side.

9. 9. Remove bread from oven and rub cut sides of remaining garlic cloves over top of toasted bread. Arrange grated cheese over bread and broil until cheese is melted and bubbling.

10. 10. Ladle soup in bowls and top with a dollop of sour cream.

11. 11. Cut bread into soldiers and serve with soup.

12. 12. Soup can be made 3 days ahead and then gently reheat over med-low, stirring occasionally.