ROASTED TOMATO BASIL SOUP
This recipe was originally by Ina Garten but Justin and I took it and like many others, we made adjustments to make it our own (and to make it better!)

3 pounds ripe plum tomatoes, cut in half
¼ cup plus 2 tablespoons extra virgin olive oil
1 tablespoon Kosher salt
1½ teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken broth (or vegetable broth)
1 cup heavy cream

Preheat the oven to 400º. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, 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.

Using an immersion blender or regular blender, blend until desired consistancy; I like to leave some chunks in it. (If using a regular blender, be careful as hot liquids tend to expand.) Pour back into stockpot and add heavy cream. Cook over medium heat for another 10-15 minutes.

This recipe can also be made without the heavy cream for a lighter, low-fat soup. If the cream is eliminated, the recipe is also delicious served chilled like a gazpacho!