Ingredients:3 lbs of ripe plum tomatoes, cut in half lengthwise 1/4 cup olive oil1 Tbsp kosher salt1 1/2 tsp black pepper2 cups yellow onion, chopped6 cloves garlic, minced2 Tbsp unsalted butter 1/4 tsp red pepper flakes1 - 28 oz can of plum tomatoes with juice4 cups of fresh basil - packed1 tsp thyme1 qt chicken stockDirections:Preheat oven to 400. Toss tomatoes with salt pepper and olive oil. Place on baking sheet and roast for 25 minutes.In an 8 quart stockpot saut onions and garlic with oil and red pepper flakes for 10 minutes. Add canned tomatoes, basil thyme and chicken stock . Add the roasted tomatoes including liquid and simmer for about 40 minutes. Using an emersion blender, blend soup until desired consistency. Serve hot or cold.
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