Spicy Roasted Tomato Basil Soup

This recipe is courtesy of The Barefoot Contessa, however I've added my own spicy spin!

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper [I like a bit more pepper]
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• [OR SUBSTITUTE Red Pepper Flakes for 2 Embassa Chipotle Peppers]
• 1 (28-ounce) canned plum tomatoes, with their juice [I use all fresh tomatoes so I substitute this for cherry tomatoes]
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together all the tomatoes, 1/4 cup olive oil, salt, and pepper [and the Chipotle Peppers]. Spread the tomatoes in 1 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 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. Pass through a *food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

*I use a hand mixer which is so easy to blend right in the pot you are cooking in!