Roasted Tomato Basil Soup

foodnetwork.com

Kate B

3 pounds ripe plum tomatoes, cut in half lengthwise

¼ cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

¼ teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water

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