Roasted Tomato Soup
3 lbs. vine-ripened tomatoes, cut in half and insides removed
1/4 cup + 2 Tablespoons olive oil
1 Tablespoon kosher salt
1 1/2 teaspoons pepper
2 cups chopped onions
6 garlic cloves
2 Tablespoons butter
1/2 teaspoon crushed red pepper flakes
1 28-ounce can whole or chopped tomatoes, with juice
2 cups fresh basil leaves
1 teaspoon dried thyme
4 cups chicken stock
Preheat oven to 400F.
1. Toss tomatoes with 1/4 cup olive oil, salt, and pepper in a large mixing bowl. Spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes.
2. In a large stockpot over medium heat, saute the onions and garlic with 2 Tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.
3. Use an immersion blender (or food processor) to puree the soup.
Source: Annie's Eats