Tomato Soup

Foodie Beth wrote a comment yesterday, asking what to do with all her summer tomatoes.  Wanted to share my answer and a pix she sent me!  I suggested Tomato-Basil soup to eat now (serve cold) and freeze extra for the winter (served warm with all your summer memories).  Here's the recipe:

3 Lbs tomatoes, cut in half

1/4 cup Olive Oil
1 Teaspoon freshly ground pepper
6 Garlic Cloves, minced
2 Tbs. butter
1/4 Tsp. crushed red pepper flakes
28 ounces tomatoe puree
4 Cups basil leaves
1 Teaspoon fresh thyme leaves
1 Quart Chicken Stock (never broth!)
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Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper. Spread on baking sheet and roast (about 1/2 hour). In stockpot, saute garlic with abit of olive oil, butter and red pepper flakes. Add puree, basil, thymeand stock. Add oven-roasted tomatoes, including any liquid on sheet pan. Brin to a boil and simmer for 40 minutes. Puree in a food processor or blender. Serve cold, in the summer and hot, in the winter.

Foodie Beth's Tomato Soup