Tomato and Anchovy Soup

Name: Tomato and Anchovy Soup
Total time: 35 min
Yield: 4
Ingredients: 21 ounces tomatoes; 2 onions; 2 cloves garlic; 12 Anchovy fillet (in oil); 0.125 cup butter; 3 teaspoons herbes de Provence; 1 bay leaf; 2 tablespoons fresh thyme (chopped); 2.5 cups vegetable stock; sugar; salt; peppers; 1 tomato (skinned, deseeded and cut into strips); 4 tablespoons olive oil; 1 teaspoon herbes de Provence

Average: 0 (0 votes)

(0 votes)

Rate recipe

Recipe author: EAT SMARTER

My cookbook

282

calories

Calories

35 min.

Preparation

easy

Difficulty

Recipe Food check Reviews (0)Comments (0)

Ingredients

for 4 servings

21 ounces

tomatoes

onions

2 cloves

garlic

Anchovy fillet (in oil)

⅛ cup

butter

3 teaspoons

herbes de Provence

bay leaf

2 tablespoons

fresh thyme (chopped)

2 ½ cups

To garnish: 1
tomato (skinned, deseeded and cut into strips); 4 tablespoons
olive oil; 1 teaspoon
herbes de Provence

print shopping list

Preparation steps

Step 1/5

Cut a cross into each tomato, drop into boiling water for a few seconds, then skin, remove the stem scar and cut the tomatoes into quarters.

Step 2/5

Peel and finely dice the onions and garlic. Chop the anchovy fillets.

Step 3/5

Heat the butter in a pan and briefly sweat the onions, garlic and tomatoes. Add the anchovies, herbes de Provence, bay leaf and thyme, then add the stock.

Step 4/5

Put a lid on the pan and simmer the soup over a low heat for about 20 minutes. Remove the bay leaf, puree the soup and push through a sieve.

Step 5/5

Reheat and season to taste with sugar, salt and pepper. Ladle the soup into plates and serve garnished with the tomato, oil and herbs.

show all preparation steps

Comment