Andrew Zimmern Cooks: Roasted Tomato Soup
Roasted Tomato Soup with Parmesan Bread Toasties - Perfectly chunky and rich, from Andrew Zimmern. Enjoy tomato insanity in a bowl!
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Stove
- Baking sheet
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
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
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