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!
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!