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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat olive oil in a pan and lightly fry the onions over a medium heat for about 15 minutes until soft. They should not brown.
Add the garlic, oregano, bay leaves, thyme, rosemary and basil and briefly stir so that the spices soak up the olive oil. Season with salt, pepper and sugar.
Then add the tomatoes. Break up the tomatoes slightly with a wooden spoon and stir everything. Pour in the chicken stock and cover, increase the temperature and bring to the boil. Reduce the temperature, remove the lid and simmer for about 10 minutes.
Take the soup off the hob, allow to cool slightly and remove the bay leaves and thyme sprigs. Puree soup with hand blender and heat again (don't boil it again). Add cream or milk to taste, and season again with salt, pepper and a little sugar.
I really don't understand why so many ingredients. I make mine half a pound of cherry tomatoes, one tin chopped or whole tomatoes, two anchovy fillets, half the olive oil in the tin or jar of anchovies. Slow cooked for at least 2 hours, preferably 4. Pour into blender with half a teaspoon of sugar. Blitz, and serve. If a bit too thick add a few spoons of water to thin slightly. No need to sieve, just several. - 10 Nov 2016