Roasted Tomato Basil Soup

3 lbs. plum tomatoes, cut in half lengthwise
2 T. olive oil
2 t. kosher salt
1 t. pepper
2 medium onions, chopped
6 garlic cloves, minced
2 T. unsalted butter
Crushed red pepper flakes, to taste
1 (28-oz.) can plum tomatoes, with their juice
2 c. fresh basil leaves
1 t. fresh thyme leaves
1 qt. low-sodium chicken or vegetable broth

Preheat oven to 400 degrees. Toss tomatoes, olive oil, salt and pepper and spread them out on a large rimmed baking sheet. Roast for 45 minutes.

In a large stock pot sauté onions in butter until onions are softened. Add red pepper flakes and garlic and continue to cook until garlic is fragrant. Add canned tomatoes, basil, thyme and chicken broth. Add roasted tomatoes and any juice from the baking sheet. Bring to a boil and simmer uncovered for about 40 minutes.

Pass through a food mill using the coarsest blade, or you can puree the soup with an immersion blender or a food processor. If you choose the latter, you may want to pull the skins off the roasted tomatoes after they’ve cooled on the baking sheet.

Serves 6