Roasted tomato basil soup

Ingredients

• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 3 (28-ounce) canned crushed tomatoes
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 2 cups chicken stock
• Heavy cream (optional)

Directions

1. 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 the canned tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes. Blend with hand blender. Taste for seasonings. Serve hot or cold.