easy, french, quick, vegetarian

Tomato Soup Anisée


Unlike most tomato soups which are usually made without the skin or the seeds of the tomatoes, this soup uses both and produces a wonderfully colourful and easy dish to make. It is a simple combination of tomatoes and olive oil, flavoured with a good splash of pernod or gin, which can be served either warm or cold.

tomato soup anisée
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1.6 kilos cherry tomatoes quartered
6 tablespoons olive oil extra virgin
2 tablespoons pernod or gin
.5 bunch basil to garnish
pepper freshly ground
  1. Heat the olive oil in a large pan. Add the quartered cherry tomatoes and fry for a couple of minutes until they begin to boil.
  2. Turn down the heat and simmer until the soup begins to thicken.
  3. Add the pernod or gin, season with salt and plenty of freshly ground pepper and remove from the heat.
  4. Serve hot or cold with a few drops of olive oil and and garnish with some torn basil leaves.
recipe notes:

Tip: Never purée a tomato soup as it will ruin the colour. If you want to enhance the colour of your soup, add a little tomato paste and allow it to cook for a further five minutes.
Tip: If you find the soup is too acidic, add a little brown sugar to taste and allow it to cook for a couple of minutes.

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