Roasted Tomato Basil Soup

(Photo from a previous blag post)

Recipe courtesy of my friend Kim:


Roasted Tomato Basil Soup
6 to 8 servings
3# ripe plum tomatoes cut in half ( I used several kinds of tomatoes)
1/4 cup plus 2T olive oil
1T kosher salt
1 1/2 tea ground black pepper
2 cups chopped sweet onions
6 garlic cloves, minced (+/- to your garlic liking)
2T unsalted butter
1/4 tea crushed red pepper flakes
1 (28oz) canned plum tomatoes with their juice (I use a jar of my canned tomato diced tomatoes)
4 cups fresh basil leaves, packed
1 tea fresh thyme leaves
1 quart chicken stock or water (water? I always use chicken stock)
Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2T of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start t 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 mill. (I don't do that-this is to remove the seeds and skin. I don't care about that I'll eat that, but I've included it anyways) Taste for seasonings. Serve hot or cold.