• Season tomatoes with olive oil, salt, and pepper, and roast in oven at max heat for 40 minutes
• In a sauce pan, sauté the onions and garlic in 2 TBSP of butter until fragrant, then add the canned tomatoes, basil, thyme, and chicken stock
• Add the oven roasted tomatoes, bring to boil allowing it to simmer uncovered for 45 minutes
• Add the soup to a food processor and pulse
• Pass the soup through a fitted mill before returning it to pot
• Serve hot

Tip: For a creamy version of this soup, you can add 1 Cup fresh cream when returning the soup to the pot in the last step and let it boil for extra texture.