The Best Tomato Soup

Summary

Yield6
Prep Time hours
Main IngredientVegetable
MealSoups + Stews
SeasonSummer

Description

I make gallons of this stuff in the summer, and then in winter it can be creamed when you reheat it with great success.   Just whisk in heavy cream until you reach a desired creaminess while heating.  Be careful not to over heat or your soup will seperate!

Ingredients

  • 6 lb mixed farmstand tomatoes, cored and halved
  • 4 T olive oil
  • 1 T fresh thyme leaves
  • 5 basil leaves
  • leaves from one 6-inch stem of tarragon
  • 4 clv garlic, sliced
  • 1 jumbo yellow onion, minced fine
  • 32 oz chicken or vegetable stock
  • 4 oz Pernod (see additional notes)

Instructions

Place the halved, mixed tomatoes in a bowl and coat gently with half the olive oil. Season with some black pepper and sea salt and place cut side up in a baking tray. Roast in a 325-degree oven for 90 minutes.

Place a large soup pot over medium heat. Add the remaining oil, herbs, garlic, and onion. Sweat until onions begin to color. Add Pernod. When liquids are almost evaporated, add roasted tomatoes and stock.

When mixture simmers, lower heat to maintain simmer and cook slowly for 45-60 minutes.

Cool for 30 minutes.

Taste for seasoning.

Purée, season, and freeze or serve.

Notes

Pernod