• ¼ cup + 2 Tbsp olive oil
• 2 cups chopped yellow onions
• 6 garlic cloves, minced
• 2 Tbsp butter
• ¼ tsp crushed red pepper flakes
• 1 (28 oz) can whole plum tomatoes, with juice
• 1½ cups fresh basil leaves
• 1 tsp fresh thyme leaves
• 4 cups chicken stock
• 3 lbs tomatoes
• Kosher salt and fresh ground black pepper
• fresh ground black pepper

Preheat the oven to 400F. Gently toss the tomatoes with ¼ cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes. Heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt.

Sauté until onions are translucent and start to brown, about 10 minutes.

Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered. Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Serve with a drizzle of cream or dollop of sour cream or fresh parmesan. I like to serve with a grilled cheese sandwich.

If possible I get day old Red Bicycle bread and make my own croutons. I hope you enjoy the soup on a cold winter day!