Tomato Basil Soup

Very similar to Ina Garten's Tomato Basil Soup, but with our vegan twists of course.

Ingredients

• 3 lbs. ripe plum tomatoes, cut in half lengthwise
•  1/4 cup + 2 Tbsp. olive oil
•  2 cups chopped yellow onions
•  6 garlic cloves, minced
•  1/4 tsp. crushed red pepper flakes
•  1 (28 oz) can whole plum tomatoes, with juice
•  4 cups fresh basil leaves, packed
•  1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
•  4 cups vegetable stock
•  Kosher salt and fresh ground black pepper

Instructions

1. Preheat the oven to 400 degrees F. Cut the tomatoes in half and lay all side up on a baking sheet.  Sprinkle with  1/4 cup olive oil, salt, and pepper and roast for 45 minutes.
2. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and veggie stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an immersion blender to blend up all ingredients into a slightly chunky style roasted tomato basil soup. 
3. Add additional red pepper flakes, salt and/or pepper to taste.