It’s soup season and we cannot be more excited! Impress your family with this quick and tasty tangy tomato soup served with anchovy butter toast. 

Tomato soup with anchovy-butter toast  

Serves 4–6   

Ingredients 

For the soup 

2 Tbsp (30 ml) olive oil 
2 onions, chopped 
4 cloves garlic, sliced 
8 sprigs fresh thyme 
4 sprigs fresh oregano 
1 sachet (50 g) tomato paste 
1 Tbsp (15 ml) brown sugar 
2 tsp (10 ml) soy sauce 
6 salad or plum tomatoes, grated 
2 cans (400 g each) chopped tomatoes 
1 cup (250 ml) vegetable stock 
Salt and milled pepper    

For the anchovy-butter toast  

⅓ cup (76 g) butter, softened 
1 Tbsp (15 ml) each chopped chives and parsley 
2 cloves garlic, grated 
2 anchovy fillets, minced 
1 tsp (5 ml) capers, finely chopped 
1 tsp (5 ml) wholegrain mustard 
8 slices sourdough or rye bread, cut into thick strips and toasted  

Method  

1. Heat oil in a large pot and sauté onion until soft and golden. 
2. Add garlic and herbs and fry for another minute until fragrant. 
3. Stir in tomato paste, sugar and soy sauce and cook until sticky, about 1–2 minutes. 
4. Add grated tomatoes and cook for 2–3 minutes while stirring. 
5. Add canned tomatoes and stock, simmer over a low heat for 15 minutes. 
6. Blitz soup until smooth. Season well. 
7. Combine butter, herbs, garlic, anchovies, capers and mustard and spread on toast.
8. Serve soup hot with warm buttered toast. 

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine