Roasted Tomato Soup with Basil

6 to 8 medium tomatoes
Kosher salt and freshly ground black pepper
4 Tbsp olive oil, divided use
3 cloves garlic chopped
1 large onion, chopped
1 can (28 oz) crushed tomatoes
3 Tbsp tomato paste
1 heaping tsp dried thyme
½ tsp crushed red pepper flakes
2 Tbsp sugar
3 to 4 cups water
¼ to ½ cup chopped fresh basil leaves

1. Preheat oven to 400°F.

2. Slice tomatoes in half lengthwise and place cut-side up on a large rimmed baking sheet. Sprinkle with salt and pepper and drizzle with 3 Tbsp olive oil. Roast uncovered until tomatoes are nicely browned, 45 to 50 minutes, stirring occasionally.

3. Meanwhile, sauté garlic and onions in 1 Tbsp oil in a large pot until translucent.

4. Add roasted tomatoes, canned tomatoes, tomato paste, thyme, pepper flakes, sugar and water to pot and bring to a boil.

5. Cover and simmer on low heat for 10 to 15 minutes, stirring occasionally.

6. Remove from heat, stir in basil and let cool slightly. Purée using an immersion blender until smooth. (You can also pour the cooled soup into a blender and purée it.) Serve hot or cold.

SERVING SUGGESTION: Slice a baguette into thin slices, brush lightly with olive oil and top with grated Cheddar cheese. Toast or broil until golden. Place a slice or two (depending on size) in each bowl of soup just before serving.