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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the large tomatoes in half and gently squeeze to remove most of the seed and juice. | 2. Soak the anchovy in warm water to soften and remove excess salt. | 3. When softened, peel the filets from the bones and chop one finely for the soup. | 4. Heat a suitable pot over medium heat and add the olive oil. | 5. Add the garlic, anchovy and chili flakes and sauté for aroma. | 6. Add the onions and cook, stirring regularly, until the onions become soft and brown. | 7. Add the tomatoes, bring to a simmer and reduce the heat. | 8. Stir regularly until the tomatoes completely break down. | 9. At the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot. | 10. When the tomatoes have completely broken down, add the basil and stir into the soup. | 11. Puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc. | 12. Finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture. | 13. Prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil. | 14. Reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft. | 15. Remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula. | 16. Stir in the Parmesan cheese and season to taste with salt and pepper. | 17. To serve, heat the soup and ladle into four warm bowls. | 18. Drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of Parmesan cheese over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	8		ripe	334.88	74.256	17.472	2.912
anchovy fillet	1			-	-	-	-
chili flake	1/4	teaspoon		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
yellow onion	1		peeled diced	114.84	6.8382	0.8265	9.396
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cherry tomato	1/2	cup		-	-	-	-
extra virgin olive oil	4	fluid		-	-	-	-
basil leaf	1/4	cup		-	-	-	-
heavy cream	8	fluid		-	-	-	-
garlic	3	cloves		8.94	1.9836	0.3816	0.03
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.