Roasted Tomato & Basil Soup

Ingredients

3 lbs plum tomatoes, cut in halves
1/4 cup plus 2 tablespoons EVOO
S&P
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (14 oz) can of diced tomatoes
1 cup fresh basil packed
1 teaspoon fresh thyme
1 quart chicken stock
Sour cream for garnish

Directions

Preheat the oven to 400 degrees. Put the plum (sometimes called Roma) tomato halves into a large bowl and mix the 1/4 cup of EVOO with S&P and 2 garlic cloves. Spread onto a making sheet and roast for 45 minutes.

In a large pot heat the 2 tablespoons of EVOO and the butter over medium high heat. Cook the onions and the other 4 garlic cloves for about 10 minutes, just until the onions are slightly starting to brown. Add the canned tomatoes, basil, thyme and chicken stock. Bring to a boil and then add the roasted tomatoes including the juice left on the baking sheet. Bring back to a boil and then turn heat down to simmer for 40 minutes.

Then (depending on how big your food processor is) put the soup in a food processor in batches to smooth it out. I had to do 4 batches....don't over fill your food processor you'll have a mess on your hands....I did that tonight...lol. Serve with a dollop of sour cream and a basil leaf for garnish.