Grab our authentic Tomato & Anchovy Soup recipe from France and enjoy a savory culinary experience. With each download, you support Wednesdays Angels' mission of aiding homeless pets and their owners—one bag and donation at a time. Please consider donating $1.00 to Wednesdays Angels if you can. Your contribution helps make a real difference.
 
Tomato and Anchovy Soup Recipe
Origin: France
Servings: 1
Ingredients:
21 oz tomatoes
2 onions
2 cloves garlic
12 anchovy fillets (in oil)
⅛ cup butter
3 tsp herbes de Provence
1 bay leaf
2 tbsp fresh thyme (chopped)
2 ½ cups vegetable stock
Sugar, salt, and pepper (to taste)
For garnish: 1 tomato (skinned, deseeded, and cut into strips), 4 tbsp olive oil, 1 tsp herbes de Provence
Instructions:
Cut a cross into each tomato, drop into boiling water for a few seconds, then skin, remove the stem scar, and cut into quarters.
Peel and finely dice the onions and garlic. Chop the anchovy fillets.
Heat butter in a pan and briefly sweat the onions, garlic, and tomatoes. Add anchovies, herbes de Provence, bay leaf, and thyme, then pour in the vegetable stock.
Cover the pan and simmer over low heat for about 20 minutes.
Remove the bay leaf, puree the soup, and push it through a sieve.
Reheat and season with sugar, salt, and pepper.
Serve garnished with tomatos, olive oil, and Herbes de Provence.