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Tomato and Anchovy Soup

Tomato and Anchovy Soup
282
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
21 ounces tomatoes
2 onions
2 cloves garlic
12 Anchovy fillet (in oil)
cup butter
3 teaspoons herbes de Provence
1 bay leaf
2 tablespoons fresh thyme (chopped)
2 ½ cups vegetable stock
sugar
salt
peppers
To garnish
1 tomato (skinned, deseeded and cut into strips)
4 tablespoons olive oil
1 teaspoon herbes de Provence
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Preparation steps

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.