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Tomato and Anchovy Soup

Recipe author: EAT SMARTER
Tomato and anchovy soup
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282
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
21 ounces
2
2 cloves
12
cup
3 teaspoons
1
2 tablespoons
fresh thyme (chopped)
2 ½ cups
To garnish
1
tomato (skinned, deseeded and cut into strips)
4 tablespoons
1 teaspoon
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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.