1/4 c. + 2 tablespoons olive oil
2 tablespoons unsalted butter
3 pounds ripe plum tomatoes, cut in half lengthwise
6 garlic cloves, minced
2 c. chopped yellow onions
1/4 teaspoon crushed red pepper flakes
4 c. fresh basil leaves, packed
4 c. chicken stock (homemade or store-bought)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Kosher salt and fresh ground black pepper
1 (28 ounces) can whole plum tomatoes, with juice
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set it aside.

Step 2: Coat the tomatoes with 1/4 c. olive oil. Place them in a single layer in the prepared baking sheet and sprinkle with salt and pepper. Pop in the preheated oven and roast the tomatoes for about 45 minutes.

Step 3: Heat the olive oil and butter in a large Dutch oven over medium heat. Once the oil is hot, add the onions, garlic, red pepper flakes, and a pinch of salt to the pot. Cook for about 10 minutes, stirring often until the onions are translucent and begin to brown.

Step 4: To the pot, add the canned tomatoes, basil, thyme, roasted tomatoes, and chicken stock. To taste, season with salt and pepper. Let the soup simmer for about 40 minutes, uncovered.

Step 5: To a blender, transfer the soup and puree until smooth. Season with salt and pepper.

Step 6: Ladle the soup into bowls and serve with a drizzle of cream or a dollop of sour cream and some fresh Parmesan. Enjoy with grilled cheese on the side.