Roasted Tomato Basil Soup *

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 Tbsp olive oil
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
2 yellow onions, chopped
6 garlic cloves, minced
2 Tbsp butter
1/4 tsp crushed red pepper flakes
1 (28 oz) canned crushed tomatoes
4 cups fresh basil leaves
1 tsp fresh thyme leaves
1 Tbsp dried oregano
1 quart chicken stock

Preheat oven to 400.  Toss together 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 2 Tbsp of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, oregano 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 processor or hand blender to a consistency of your liking.  Taste for seasonings.

**If soup is too acidic add sugar 1 Tbsp at a time.

Serves 6