Skip to content Skip to navigation menu
pick-n-pay-header2.png

Tomato soup and anchovy-butter soldiers

Tomato soup and anchovy-butter soldiers

An easy, tangy soup.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

  • 2 Tbsp (30ml) olive oil
  • 2 onions, chopped
  • 4 cloves garlic
  • 8 sprigs thyme
  • 4 sprigs origanum
  • 1 packet (50g) tomato paste
  • 1 Tbsp (15ml) brown sugar
  • 2 tsp (10ml) soy sauce
  • 6 salad tomatoes, grated
  • 2 cans (400g each) Italian-style chopped tomatoes
  • 1 cup (250ml) beef or vegetable stock
  • Salt and milled pepper
     
  • Toasties:
  • ½ cup (125g) butter, softened
  • 2 Tbsp (30ml) fresh chives, chopped
  • 2 Tbsp (30ml) fresh parsley, chopped
  • 1 clove garlic, grated
  • 3 anchovy fillets, minced
  • 1 Tbsp (15ml) capers, finely chopped
  • 1 Tbsp (15ml) wholegrain mustard
  • 8 slices sourdough or rye bread, cut into soldiers and toasted

METHOD

  1. Heat olive oil in a pot and sauté onions until soft and golden.
  2. Add garlic and herbs and fry for a minute, or until fragrant.
  3. Add tomato paste, sugar and soy sauce and cook until sticky, 1-2 minutes.
  4. Stir through grated tomatoes and cook for another minute.
  5. Tip in canned tomatoes and stock. Season.
  6. Simmer for 10-12 minutes.
  7. Blitz soup to desired consistency and adjust seasoning.
  8. For the toasties, combine butter, herbs, garlic, anchovies, capers and mustard.
  9. Spread toasted soldiers with flavoured butter and serve with hot soup.
Need Ingredients?