Andrew Zimmern Cooks: Roasted Tomato Soup - Andrew Zimmern

Ingredients

• 5 pounds mixed tomatoes, cored and quartered
• 1/4 cup, plus 2 tablespoons olive oil, divided
• Salt
• Black pepper
• 1 large yellow onion, minced (about 2 1/2 cups)
• 2 teaspoons fresh thyme leaves
• Leaves from one 6-inch stem of tarragon
• 10 basil leaves
• 4 cloves garlic, thinly sliced
• 1/2 cup Pernod
• 2 cups tomato puree
• 8 cups rich chicken stock
• Fresh tomatoes and basil, for garnish
• Parmesan Toasties, for garnish