Tomato and Anchovy Soup

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

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

282

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	282 kcal	(13 %)
Protein	7.67 g	(8 %)
Fat	21.36 g	(18 %)
Carbohydrates	18.19 g	(12 %)
Sugar added	0 g	(0 %)
Roughage	3.93 g	(13 %)

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more nutritional values

Vitamin A	215.55 mg	(26,944 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.27 mg	(11 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	5.41 mg	(45 %)
Vitamin B₆	0.29 mg	(21 %)
Folate	43.9 μg	(15 %)
Pantothenic acid	0.41 mg	(7 %)
Biotin	9.81 μg	(22 %)
Vitamin B₁₂	0.14 μg	(5 %)
Vitamin C	33.11 mg	(35 %)
Potassium	638.78 mg	(16 %)
Calcium	87.74 mg	(9 %)
Magnesium	38.41 mg	(13 %)
Iron	2.21 mg	(15 %)
Iodine	1.5 μg	(1 %)
Zinc	0.84 mg	(11 %)
Saturated fatty acids	5.81 g
Cholesterol	28.02 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 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; 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

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.