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Thick Tomato Soup, Anchovies and Smoked Provola Cheese

Thick Tomato Soup, Anchovies and Smoked Provola Cheese

A tomato soup with a twist: try this thick tomato soup recipe shared by Andrea Aprea, the Italian chef at Vun / Park Hyatt Restaurant in Milan

22 August, 2012
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Type of dish


serves for


total time

1 HR 30 MIN


800 g, San Marzano variety
800 g
Cherry Tomatoes
800 g
White onion
800 g
10 medium-sized leaves
Extra virgin olive oil
150 g
to taste
to taste
2 slices, white for sandwich
50 g
30 g, fresh
30 g, fresh
Provola Cheese
1 slice (2 cm and 250 g)


To prepare the thick tomato soup
Pour boiling water over the tomatoes and remove skin and seeds. Gently fry the onion, add the tomato pulp and cook on a low heat for 40’ (when cooked, most of the liquid should have evaporated). Adjust seasoning with salt and pepper to taste and add the basil. Before the soup becomes too dry, blend 1/3 of it (the final consistency must be smooth and fluid).

To prepare the anchovy toast
Wash the anchovies and dry them, remove peel and pith from the lemon and keep the pulp. Make a pesto using the almonds, anchovies and lemon, spread onto the bread and toast in the oven at 190°C.

To prepare the smoked provola cheese
Cut it into 2 cm cubes, coat in egg and breadcrumbs before frying the cubes twice at 180°C.

Using a food ring, dish out the soup, adding the various ingredients in this order: the tomato soup, the fried provola morsels, the anchovy toast cut into fingers and, finally, a trickle of extra virgin olive oil.

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