Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.