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