ROASTED TOMATO BASIL SOUP BY INA GARTEN

Steps:

• Preheat oven to 400 Toss together the tomatoes, 1/4 cup olive oil, salt & pepper. Spread tomatoes in one layer on baking sheet and roast for 45 minutes. In an 8 quart stockpot on medium heat, saute onions & garlic with 2 T olive oil, butter, & red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, basil, thyme & chicken stock. Add roasted tomatoes including the liquid on the pan. Bring to a boil & simmer uncovered for 40 minutes. Pass through a food mill fitted with coarsest blade. Taste for seasonings