roasted tomato basil soup

By Breadguy

Ingredients

• 3 pounds plum tomatoes - cut in half lengthwise
• 1/4 cup olive oil
• 1 T salt
• 1 1/2 t pepper
• 2 T olive oil
• 2 medium onions - chopped
• 3 t garlic - chopped
• 2 T unsalted butter
• 1/4 t red pepper flakes
• 1 ( 28 oz.) can canned diced tomatoes , with their juice
• 3 T dried basil
• 1/4 t dried thyme
• 4 cups chicken stock

Preparation

Step 1

Preheat oven to 400 degrees. Toss together the tomatoes with the olive oil and salt and pepper. Place in a single layer on a baking sheet and roast for 45 minutes.
In a stockpot over medium heat add the 2 T olive oil , butter , onions , garlic and red pepper flakes. Saute for about 10 minutes.
Add the remaining ingredients , including the liquid from the roasted tomatoes. Bring to a boil , then reduce to a simmer for 45 minutes uncovered.
If desired , puree in batches.