Baked Tomato Soup with Basil

Ingredients:

• 1.3 kg ripe plum tomatoes, halved lengthwise
• 1/4 cup + 2 tablespoons of high-quality olive oil
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• 2 cups chopped yellow onion (2 onions)
• 6 cloves garlic, crushed
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 can (800 g) of canned plum tomatoes in their own juice
• 4 cups tightly packed fresh basil leaves
• 1 teaspoon fresh thyme leaves
• 1 liter of chicken broth or water

Preparation:

1. Preheat oven to 200°C. Combine tomatoes, 1/4 cup olive oil, salt, and black pepper. Place tomatoes in a single layer on a baking sheet and bake for 45 minutes.
2. In an 8-quart stockpot, sauté the onion and garlic in 2 tablespoons olive oil, butter, and red pepper flakes over medium heat for 10 minutes, until the onions begin to brown. Add the canned tomatoes, basil, thyme, and chicken broth.
3. Add the roasted tomatoes along with any juices from the pan. Bring to a boil and simmer, uncovered, for 40 minutes.
4. Pass the soup through a vegetable mill fitted with the coarse blade. Taste and add salt if necessary. Serve hot or cold.