Roasted Tomato Basil Soup

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Slice the fresh (not canned) tomatoes in half, throw into a large zip-top bag. Add 1/4 cup olive oil, garlic cloves, salt, pepper, sugar and crushed red pepper. Shake to cover them with the oil. Spread mixture onto a large baking sheet, making sure tomatoes are cut side up. Roast for 45 minutes.
3. 3
   In the meantime, add the remaining one tablespoon olive oil and the butter to a large Dutch oven or soup pot. Saute onions over medium heat until tender. Once they are tender, remove from the heat until the roasted veggies are ready.
4. 4
   Add roasted tomatoes and garlic (including all of the juices) to the pot. Add broth, basil, bouillon, thyme and the canned tomatoes.
5. 5
   Bring to a boil. Reduce heat and simmer for one hour.
6. 6
   Using an immersion blender, puree mixture until there are no large chunks of garlic or basil. Cook for an additional 20 minutes.
7. 7
   Check seasonings, adding more salt, pepper, or sugar as necessary.
8. 8
   Serve garnished with your favorite Italian cheese!
9. 9
   Enjoy!