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Roasted Tomato Basil Soup                                                                          

3lbs ripe tomatoes, cut in half
1/4 cup plus 2 tablespoons olive oil
1 T Kosher salt
1 and 1/2 t freshly ground black pepper
2 cups chopped yellow onions (2)
6 garlic cloves
2 T unsalted butter
1/4 teaspoon crushed red pepper flakes
3 cups chopped tomatoes, with their juices
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss tomatoes, 1/4 cup of 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, 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 mill or you can process small batches in a blender or food
processor--but don't over do it.

Recipe submitted by Angie Lofton