1can whole tomatoes , 28 oz. (I like to use san marzano)
2yellow onions, chopped (about 2 cups)
6cloves of garlic, minced
1/4tsp.crushed red pepper flakes
salt and pepper to taste
Preheat oven to 400 degrees F.
Cut the plum tomatoes in half and place on a baking sheet. Drizzle with olive oil (2 tablespoons). Sprinkle with salt and pepper and toss to coat all over the tomatoes. Roast in the oven for about 45 minutes until the tomatoes begin to blister but aren't black.
While the tomatoes are roasting, melt the butter in a dutch oven (or any large pot). Add the chopped onions and sweat for about 8 minutes on medium heat. You don't want the onions to have any color, just to become translucent. Add the garlic and red pepper flakes, cook for 2 to 3 minutes.Then add the canned tomatoes, basil, thyme, and chicken stock.
Add the roasted tomatoes to the dutch oven. Bring to a boil, then turn the heat down to a simmer. Cook for 40 to 50 minutes uncovered. In batches, pour the soup into a blender and blend to the texture of your liking. I like mine smooth but with some chucks of tomato and basil left. Season with salt and pepper. Serve hot! I like to add some chopped or small basil leaves on top for a pop of color and freshness. This is a great starter course, like how I served mine in martini glasses, or is filling enough to be a meal in one!