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Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets · September 12, 2022

Tomato Soup with Anchovy Oil

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If the title of this recipe intimidates you, please, don’t let it! Tomato soup with anchovy oil is one of the ultimate tomato soups, because so much flavor comes from so few ingredients. But don’t worry, this isn’t a soup that tastes like just anchovies. All of the ingredients have been specifically chosen to balance the anchovy flavor, creating a perfectly acidic, umami and sweet combo that will make you want to come back for spoonful after spoonful. Add crispy chickpeas and it’s a perfectly filling, homey and wholesome recipe for two.

Table of contents

  • Ingredients for this tomato soup with anchovy oil
  • How to make this tomato soup
  • Looking for other soup recipes and ideas?

Ingredients for this tomato soup with anchovy oil

As I said above, the ingredients are small but mighty – here is everything you need for this tomato soup with anchovy oil:

  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 large cloves of garlic sliced
  • 1 tin of anchovies oil-packed
  • 1 pint cherry tomatoes
  • 2 tbsp red wine vinegar
  • 1/2 cup fresh basil leaves
  • olive oil as needed
  • salt & fresh cracked black pepper, as needed

How to make this tomato soup

First, preheat your oven to 375°F.
Dry the chickpeas well and add the to a parchment lined baking sheet. Drizzle with olive oil and coat with salt and pepper. Roast for 25 minutes or until crispy.


While the chickpeas are roasting, put your dutch oven on medium heat. Add in just a drizzle of olive oil and let it warm up, then add the entire tin of anchovies, oil included. The anchovies should fizz a little, but stir constantly until they almost dissolve into an anchovy oil. That’s where all the good stuff is.
Add in the garlic and cook for 2 minutes or until it is golden. Then add in the cherry tomatoes, vinegar and basil leaves. Stir to coat in the anchovy oil, then cover and let simmer until the tomatoes burst, about 5-7 minutes.


Use an immersion blender or actual blender to blend this into a smooth soup. Only then do I suggest tasting and seasoning. This will probably need more vinegar as opposed to salt, since anchovies can tend to be very salty. Add hot water as needed to thin the soup out as well.
Remove the chickpeas from the oven when they are crispy.


To serve, add the soup first, a generous scoop of chickpeas, and garnish with any herbs or heavy cream. Add some cracks of black pepper and enjoy!

Looking for other soup recipes and ideas?

Here are a few that I absolute love for soup season:

Gochujang Sweet Potato Soup
This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.
Check out this recipe
Crispy Tofu & Cilantro Soup
This soup doesn't use a stock pot, but is still packed with flavor. It's spicy, citrusy, tangy and when you pour it over crispy tofu, it turns into something comforting and amazing.
Check out this recipe
Garlic Scape Egg Soup
This is not your average soup. This garlic scape soup is simultaneously light but complex, creamy but dairy free, it can be served hot or cold, and is packed with garlicky, lemony flavor. It's also so easy to make and filled with protein. Put it with your favorite grain and it is easily the full meal.
Check out this recipe

And that’s everything for this tomato and anchovy soup!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Tomato Soup with Anchovy Oil

Don't let the name of this recipe intimidate you – this tomato soup with anchovy oil tastes nothing like anchovies. It's just a rich, comforting soup filled with umami flavor that is perfect to transition you to the fall season. Or any season for that matter!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian
Keyword: anchovies, cherry tomatoes, soup
Servings: 2 servings

Equipment

  • 1 chef's knife
  • 1 medium dutch oven
  • 1 large baking sheet
  • 1 immersion blender or normal blender

Ingredients

  • 1 15 oz. can of chickpeas drained and rinsed
  • 2 large cloves of garlic sliced
  • 1 tin of anchovies oil-packed
  • 1 pint cherry tomatoes
  • 2 tbsp red wine vinegar
  • 1/2 cup fresh basil leaves
  • olive oil as needed
  • salt & fresh cracked black pepper as needed

Optional, for topping

  • 1 tbsp parsley or basil leaves
  • 2 tbsp coconut cream or heavy cream for drizzling

Instructions

  • Preheat your oven to 375°F.
  • Dry the chickpeas well and add the to a parchment lined baking sheet. Drizzle with olive oil and coat with salt and pepper. Roast for 25 minutes or until crispy.
  • While the chickpeas are roasting, put your dutch oven on medium heat. Add in just a drizzle of olive oil and let it warm up, then add the entire tin of anchovies, oil included. The anchovies should fizz a little, but stir constantly until they almost dissolve into an anchovy oil. That's where all the good stuff is.
  • Add in the garlic and cook for 2 minutes or until it is golden. Then add in the cherry tomatoes, vinegar and basil leaves. Stir to coat in the anchovy oil, then cover and let simmer until the tomatoes burst, about 5-7 minutes.
  • Use an immersion blender or actual blender to blend this into a smooth soup. Only then do I suggest tasting and seasoning. This will probably need more vinegar as opposed to salt, since anchovies can tend to be very salty. Add hot water as needed to thin the soup out as well.
  • Remove the chickpeas from the oven when they are crispy.
  • To serve, add the soup first, a generous scoop of chickpeas, and garnish with any herbs or heavy cream. Add some cracks of black pepper and enjoy!

Posted In: Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets

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Reader Interactions

Comments

  1. Claire says

    October 9, 2022 at 3:23 am

    So easy and delicious!!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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