Roasted Tomato Soup
By Andrew Zimmern
The perfect tomato soup with some Parmesan bread toasties that is going to rock your world. It’s tomato insanity in a bowl.
Andrew Zimmern Cooks: Roasted Tomato Soup
- 5 pounds mixed tomatoes, cored and quartered
- 1/4 cup, plus 2 tablespoons olive oil, divided
- 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
Preheat the oven to 300 degrees F.
Place the mixed tomatoes in a bowl and coat with 2 tablespoons of the olive oil. Season with salt and black pepper. Pour the tomatoes onto a rimmed baking sheet and roast in the oven for 90 minutes.
Place a large soup pot over medium heat.
Add the remaining olive oil, onions, thyme, tarragon, basil and garlic. Season with salt and sweat the onions until they begin to color. Add the Pernod and the roasted tomatoes, cook for 5 minutes. Next, stir in the tomato puree and the chicken stock.
Bring the mixture to a boil, then lower heat to maintain simmer. Cook slowly for 80-90 minutes, stirring frequently until a rich consistency is achieved and the tomatoes begin to release their sugars.
Taste the soup and adjust seasonings as necessary. Here, I added salt, pepper and a tablespoon of olive oil. Using an immersion blender, puree the soup about half way, you still want some chunks of tomato in the mix. Alternatively, transfer half of the soup to a blender, puree then mix it back into the soup.