Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 TB good olive oil

1 TB kosher or sea salt

1 1/2 tsp black pepper

2 yellow onions, chopped

6 cloves garlic, minced

2 TB butter

1/4 tsp crushed red pepper flakes

1 28oz. can plum tomatoes with their juice

1 tsp fresh thyme leaves

1 qt. chicken stock

4 cups fresh basil

Preheat oven to 400 degrees.

Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes.

In a large stockpot on medium heat, saute the onions and garlic with 2 TB olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in a blender to desired consistency. Taste for seasoning. Serve hot or cold.