Roasted Tomato Soup

Got this recipe from my friend Britt, it is spicy and yummy. Especially good with fresh bread or rolls.

3 lbs. vine-ripened tomatoes, cut in half and insides removed

2 1/2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 teaspoons pepper
1 1/2 cups chopped onions
6 garlic cloves
2 tablespoons butter
1/8 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
2 cups fresh basil leaves
2 pinches dried thyme
4 cups chicken stock

1. preheat oven to 400F. toss tomatoes with 2 tablespoons olive oil, salt, and pepper in a large mixing bowl. spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes
2. in a large stockpot over medium heat, saute the onions and garlic with 1/2 tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. bring to a boil and simmer uncovered for 40 minutes.

3. use an immersion blender (or food processor) to puree the soup. serve with garlic knots below.