Simple and Delicious Tomato Soup with Salsa Verde

Soup:
Chop the onions and two cloves of garlic finely and fry with olive oil in a large pot with a lid on low to medium heat for 10 minutes. Add the tomatoes and sugar, cover the pot and let simmer on medium heat for 20 minutes. Pull off of the heat and allow to cool slightly. Then puree the soup with a hand-held blender. Next, add the dried basil and parsley, let simmer for another 2 minutes and season with salt and pepper.

Salsa Verde:
Throw the fresh basil and parsley, the anchovies, two cloves of garlic, gherkins, three tablespoons of olive oil and a pinch of salt into a food processor and pulse a few times until you have a thick, almost smooth sauce.

Pour the tomato soup into individual serving bowls and drizzle each with salsa verde or serve the salsa in a separate dish if you are catering to picky eaters.