Spanish tomato soup
Rated 5.0 stars by 1 users
Cuisine
Spanish
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Super simple. Very tasty! This is my favorite Christmas soup, it is perfect as a starter. Everyone will love it! The saltiness of the anchovy is a perfect addition to the sweet tomato soup and to top the dish off we use a boiled egg, for the creamy goodness!
Ingredients
- 600 gr tomatoes
-
2 onions
- 2 garlic cloves
-
Anchovy fillets
- 3 tbsp Provence herbed
- Nay leave
- 600 ml vegetable stock
- Thyme
- Sugar
- Salt
- Pepper
-
2 Boiled eggs
- Olive oil
Directions
Deskin the tomatoes
- Mince the garlic and onion, chop the anchovy
- In a pan with oil sweat the onion, garlic and anchovy
- Add the tomatoes, thyme, bay leave, herbed and the stock
- Simmer the soup for 30 minutes on low heat and puree
- Boil some eggs for garnish
- Add sugar to taste, reheat the soup and serve with anchovy, the egg and some extra virgin olive oil.