Skip to content Skip to sidebar Skip to footer
IMAGE: Stylist: Liezl Vermeulen | Photographer: Toby Murphy
An easy, tangy soup that’s packed with flavour.

Less than 30 minutes

Serves 4-6

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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) each chopped fresh chives and parsley
  • 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 onion until soft and golden.
  2. Add garlic and herbs and fry for a minute until fragrant.
  3. Add tomato paste, sugar and soy sauce, and cook for about 1-2 minutes or until sticky.
  4. Stir through grated tomato 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 toasties, combine butter, herbs, garlic, anchovies, capers and mustard.
  9. Spread toasted soldiers with flavoured butter and serve with hot soup. 
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Fragrant Durban lamb curry

This curry is the ultimate winter warmer – swap lamb for mutton, if you like. It might take a bit longer to cook, but it has a more distinctive flavour which is worth the wait.