Garlic Tomato Soup

Cut the garlic bulb into cloves. Peel the garlic and onion and chop both as small as possible. 2.

Heat the butter in a saucepan. Stir-fry the garlic and onion in it until soft and translucent, but not brown.

Drain the tomatoes well in a sieve.

Collect the juice.

Add the bay leaves to the saucepan and simmer briefly. Add the collected tomato juice and water. Season with soy sauce.

Coarsely chop the drained tomatoes and add them.

Season with salt and pepper. Gently simmer the soup at low temperature for 25 minutes.

Stir the whipped cream with the anchovy paste. Pour into the soup and stir. Simmer gently for another 5 minutes. Season the soup again with salt and freshly ground pepper.

Serve the soup on the spot in heated soup bowls or possibly plates, because it tastes best hot. Serve with fresh baguette. It is also excellent for freezing.

If tomatoes are inexpensive, you can also cook the soup with fresh tomatoes. Peel the tomatoes and increase the amount of water to one liter.

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