Gonna have to get busy!

The tomatoes are coming in faster than we can eat them! We've managed to keep up with the cucumbers and squash. I'm gonna have to make Tomato-Basil Soup soon to use up these tomatoes! I'm not much of a canner, so I tend to make soup and freeze th eexcess. This soup has a great, fresh summer flavor!

Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half, seeded, skinned
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, undrained
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s 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. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Taste for seasonings.

This can also be made into a cream soup by adding 2 cups of whipping cream to the finished soup.