Roasted Tomato Basil Soup

• 3 lbs. ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbls. good olive oil
• 1 tbls. kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tbls. unsalted butter
• 1/4 tsp. crushed red pepper flakes
• 1 (28 oz) canned plum tomatoes, with their juices
• 4 cups fresh basil leaves, packed
• 1 tsp. fresh thyme leaves
• 1 quart chicken stock

1. Preheat oven to 400
2. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on baking sheet and roast for 45 minutes.
3. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tbls. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions begin to brown.
4. 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.
5. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.

tomatoes, olive oil, kosher salt, freshly ground black pepper, yellow onions, garlic, unsalted butter, red pepper, tomatoes, fresh basil, thyme, chicken

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-basil-soup-51325361 (may not work)