2 tbsp olive oil
2 onions finely chopped
250 g bacon rashers chopped
4 cloves garlic crushed
1 tbsp fresh thyme leaves
5 anchovies chopped
½ tsp dried chilli flakes
2 tbsp tomato paste
½ cup dry white wine
3 400 g cans chopped tomatoes
1 litre chicken stock
½ cup thickened cream to garnish
½ bunch fresh thyme leaves to garnish
1 loaf crusty white bread to serve
- Heat oil in a stockpot over a medium heat. Add onions and bacon. Cook, stirring, for 5 to 7 minutes, or until bacon is browned. Add garlic, thyme, anchovies and chilli. Cook, stirring, for 3 minutes.
- Add paste. Cook for 2 minutes. Add wine. Bring to boil. Boil until reduced by half. Add tomatoes and chicken stock. Return to boil. Simmer for 15 minutes.
- Place 3 cups of soup in a blender. Blend until smooth. Return to pan. Stir over a medium heat until hot. Season with salt and pepper.
- Garnish soup with cream and fresh herbs. Serve with crusty bread and butter.