Roasted Red Pepper Soup

Ingredients

• 0.5 teaspoon pepper black
• 15 oz canned tomatoes crushed canned
• 1 tablespoon thyme sprigs fresh plus more for garnish
• 4 cloves garlic minced
• 0.5 teaspoon kosher salt 
• 2 teaspoons lemon zest grated
• 6  onion finely chopped
• 2 tablespoons pernod 
• 56 oz plum tomatoes italian with their juice canned
• 28 oz roasted peppers red chopped
• 1 cup cream sour
• 0.3 lb butter unsalted
• 55 oz vegetable stock canned

Equipment

• food processor
• bowl
• blender
• dutch oven

Directions

1. In a Dutch oven or other large, heavy pot, melt butter over medium heat.
2. Add onions and cook, stirring, until softened, about 10 minutes.
3. Add garlic and cook, stirring, for 2 minutes.
4. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes.
5. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
6. In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
7. Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
8. Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.