About this recipe: This creamy tomato soup recipe is absolutely delectable. The Pernod adds a special touch. When tomatoes are in season, you could puree 800g of fresh tomatoes in a liquidiser, then add to the soup as you do the passata.
Adjust basil and fennel seed amounts to taste. Serve with crusty baguette or toasties. It also makes a fabulous sauce for tortellini and peas.
Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly a masterpiece. Thanks for such a fabulous flavor. - 05 Feb 2010 (Review from Allrecipes US | Canada)
This is a good "thick" soup. I did not have anise liqueur or half-n-half, so I used 1% milk. I think next time I might add a cup of V8 juice or vegetable broth to make it more soup-like not sauce like. - 05 Apr 2010 (Review from Allrecipes US | Canada)
This is wonderful and easy to make. I cut the salt in half and use 2Tlb dried basil instead of the fresh as it's hard to find good fresh basil here. I also add about 1 pound raw shrimp and 1/2 pound scallops and one can of chopped clams for the last 5 or so minutes of cooking (the shrimp turn orange when done). It's an amazing meal that always seems to evaporate before my eyes. Thanks Kim. - 12 Jan 2011 (Review from Allrecipes US | Canada)