Tomato Basil Soup

I think this is the third tomato soup recipe I've tried, and it's definitely the best. They say that the third time is a charm, and that saying holds true to my tomato soup recipe search. This one is by far the best tomato soup I've ever put in my mouth. I love the heat from the red pepper flakes, and the basil marries perfectly with the tomatoes.I saw this recipe on the food network website as one of Ina Garten's recipes. I made a big pot of this soup so we can freeze some for later meals.

Ingredients:
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
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
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions:
Preheat the oven to 400 degrees 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, 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. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (I used an immersion blender). Taste for seasonings. Serve hot or cold.

Source: Food Network (Ina Garten)