Tomato Basil Soup

• 3 lbs ripe plum tomatoes, cut in half
• ¼ cup olive oil, split
• 1tbsp kosher salt
• 1 ½ tsp ground pepper
• 2 cups chopped yellow onion
• 6 minced garlic cloves
• 2 tbsp butter
• ¼ tsp red pepper flakes
• 2 cans of tomato juice
• 4 cups of fresh basil
• 1 tsp fresh thyme

Preheat oven to 400° F.

Toss tomatoes in 2 tablespoons olive oil, salt, and pepper. Spread on baking sheets and roast for 40 minutes.

In a large stockpot, sauté the onions and garlic with 2 tablespoons olive oil, butter, and red pepper flakes until the onions start to brown. Add the tomatoes and remaining ingredients.

Bring to a boil then simmer uncovered for 40 minutes. Puree with an immersion blender or in batches in an upright blender.

Season to taste and serve topped with crème fraîche, basil leaves, chickpeas, and/or croutons.