Roasted Tomato Basil Soup

Preheat the oven to 400 F.

In a large bowl toss the tomatoes with half of the olive oil, salt, and pepper. Place them on a rimmed baking sheet and then into the oven to roast for 45 minutes.

In an 8-quart stock pot over medium heat, saute the onions and garlic with remaining olive oil, 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.

Remove from heat. Pass soup through a food mill fitted with the coarsest blade, or pulse in your food processor or use an immersion blender to process until your desired consistency is reached. Taste for seasonings. Serve hot or cold.

Adapted from The Barefoot Contessa.

Note: If the soup is allowed to reduce down, one will also end up with a beautiful tomato sauce.