Roasted Tomato-Basil Soup - Food Gardening Network

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup extra virgin olive oil, plus 2 tablespoons
• 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce can of whole plum tomatoes, with juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock