Roasted Tomato Soup

3 lb. ripe tomatoes, cut in half, insides scooped out
1/4 c. plus 2 tbsp. olive oil
1 tbsp. kosher salt
1 1/2 tsp. pepper
2 c. chopped onion
6 garlic cloves
2 tbsp. butter
1/2 tsp. crushed red pepper flakes
1 can (28 oz.) whole or chopped tomatoes, with juices
2 c. fresh basil leaves
1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
4 c. chicken stock

Preheat oven to 400°F. Toss tomatoes, 1/4 c. olive oil, salt, and pepper in a large mixing bowl. Spread tomatoes in a single layer on baking sheet covered in foil and roast in oven for 45 minutes.

In a large stockpot oven medium heat, saute onions and garlic with 2 tbsp. olive oil, butter, and red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.

Pass through food processor in two batches, if desired.