Tomato and Anchovy Soup

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

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Health Score:

8,6 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Ingredients

for

servings

Ingredients: 21 ozs tomatoes; 2 onions; 2 cloves garlic cloves; 12 Anchovy fillet (in oil); ⅛ cup butter; 3 tsps herbes de Provence; 1 bay leaf; 2 Tbsps fresh thyme (chopped); 2 ½ cups vegetable stock; sugar; salt; peppers

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

How healthy are the main ingredients?

tomato olive oil garlic clove thyme onion sugar

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Preparation steps

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.