Ingredients:

• 3 lbs. ripe plum tomatoes (cut in half lengthwise)
• 1/4 cup + 2 tbsp olive oil (extra virgin)
• 2 yellow onions (chopped, about 2 cups)
• 5 cloves garlic (minced)
• 2 tbsp butter
• 1/4 tsp crushed red pepper flakes
• 1 can (28 oz) whole plum tomatoes (undrained)
• 2 cups fresh basil leaves (packed and chopped)
• 1/2 tsp dried thyme
• 4 cups low-sodium chicken or vegetable broth
• Optional garnishes: Grated parmesan, fresh basil

Instructions:

1. Preheat and Prepare Tomatoes:

• Preheat the oven to 400°F.
• In a bowl, toss halved fresh tomatoes with ¼ cup olive oil, salt, and pepper.
• Arrange the tomatoes in a single layer on a baking sheet.
• Roast in the preheated oven for 45 minutes.

• While tomatoes are roasting, heat a large pot over medium heat.
• Add 2 tbsp olive oil, butter, and red pepper flakes.
• Sauté onions and garlic until onions turn translucent and begin to brown, about 10 minutes.

• Add canned plum tomatoes (with juice), chopped basil, dried thyme, and chicken broth to the pot.
• Once roasted tomatoes are done, add them to the pot, including any juices from the baking sheet.

• Bring the mixture to a boil, then reduce heat and simmer uncovered for 40 minutes.
• Stir occasionally.
• Taste and adjust seasoning with salt, pepper, or additional herbs if needed.

• After simmering, use a blender or food processor to puree the soup until smooth.

• Serve the soup hot, garnished with optional grated parmesan and fresh basil.
• Accompany with a piece of cheesy bread if desired.

• Make Ahead: This soup can be prepared a few days in advance and stored in the fridge. It often tastes even better as the flavors meld over time.
• Freezing Instructions: To freeze, store the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.