Roasted-Tomato Basil Soup Recipe

Directions

• Preheat the oven to 400 degrees
• Toss tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
• In a large stockpot 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.  Pass through a food ill-fitted with the coarsest blade.
• Can be served hot or cold