Roasted-Tomato Basil Soup

3 lb ripe plum tomatoes, cut in half, lengthwise

¼ c plus 2 T olive oil

1 T salt

1 ½ t pepper

2 c chopped yellow onions

6 garlic cloves

2 T butter

¼ t red pepper flakes

28 oz canned plum tomatoes with their juice

4 cups basil leaves, packed

1 t thyme leaves

1 qt chicken stock

Preheat the oven to 400.

Toss together the tomatoes , ¼ c olive oil. Salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In an 8 quart pot on medium heat, sauté the onions and garlic with 2 tablespoons of 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. Blend in a blender until smooth. Taste for seasonings. Serve hot.