Tuscan Roasted Tomato & Bread Soup
Enjoy a flavorful Tuscan Roasted Tomato & Bread Soup from Andrew Zimmern. Use leftover bread or lightly toasted fresh cubes, and let slow-roasted tomatoes intensify the flavor. Perfect for warming up...
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- Mixing bowl
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- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
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
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