Roasted Red Pepper Soup

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1 stick (1/4 lb.) unsalted butter

6 onions, finely chopped

4 cloves garlic, minced

4 (14 oz.) cans Italian plum tomatoes with their juice

4 (13.75 oz.) cans chicken or vegetable broth

1 (15 oz.) can crushed tomatoes

4 (7 oz.) jars roasted red peppers, chopped

2 tablespoons Pernod or other anise-flavored liqueur, optional

1 tablespoon fresh thyme leaves, plus more for garnish

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup sour cream

2 teaspoons grated lemon peel

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