Tuscan Roasted Tomato & Bread Soup - Andrew Zimmern

Ingredients

• 5 pounds mixed red tomatoes, cored and quartered
• 4 tablespoons olive oil, plus a drizzle for garnish
• Salt
• Black pepper
• 2 teaspoons fresh thyme leaves
• 10 basil leaves, plus more for garnish
• Leaves from one 6-inch stem of tarragon
• 4 cloves garlic, sliced
• 1 large yellow onion, minced (about 2 1/2 cups)
• 4 ounces Pernod
• 2 cups tomato puree
• 64 ounces chicken stock
• 4 cups cubed stale Italian bread