for 4 servings
- 21 ounces tomatoes
- 2 onions
- 2 cloves garlic
- 12 Anchovy fillet (in oil)
- ⅛ cup butter
- 3 teaspoons herbes de Provence
- 1 bay leaf
- 2 tablespoons fresh thyme (chopped)
- 2 ½ cups vegetable stock
- To garnish
- 1 tomato (skinned, deseeded and cut into strips)
- 4 tablespoons olive oil
- 1 teaspoon herbes de Provence
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.
Peel and finely dice the onions and garlic. Chop the anchovy fillets.
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.
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.
Reheat and season to taste with sugar, salt and pepper. Ladle the soup into plates and serve garnished with the tomato, oil and herbs.