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| Difficulty: | easy |
| Preparation: | 35 min |
| Ready in: | 35 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 282 | 14% |
| Protein | 8 g | 16% |
| Fat | 21 g | 26% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 18 g | 7% |
| Roughage | 4 g | - |
| Saturates | 6 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 21 ounces | tomatoes |
| 2 | onions |
| 2 cloves | garlic |
| 12 | Anchovy fillet (in oil) |
| ⅛ cups | butter |
| 3 teaspoons | herbes de Provence |
| 1 | bay leaves |
| 2 tablespoons | fresh thyme chopped |
| 2 ½ cups | vegetable stock |
| sugar | |
| salt | |
| peppers |
To garnish
| 21 ounces | tomatoes |
| 4 tablespoons | olive oil |
| 3 teaspoons | herbes de Provence |
Directions
1 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.
2 Peel and finely dice the onions and garlic. Chop the anchovy fillets.
3 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.
4 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.
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.
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