recommendation: recipe repeat - must try tomato soup

I originally posted about this recipe a little over a year ago and I can't tell you how many times I've made it since. I'm posting again about it because its just such an awesome soup recipe. And soup is not always satisfying. But when you eat this along with a grilled cheese, its a good meal. Since you roast the tomatoes, its ok if they aren't completely ripe and perfect, especially since its a little after tomato season. Roasting them gives them great flavor. We like the soup spicy so I add double the amount of red pepper flakes but if you like mild spice or are making this for kids, just keep the amount as is (or leave it out).

Here are my tips:
- don't skip the garlic, it adds a lot of flavor
- don't blend the tomatoes too much. food processor or blender both work, but pulse so its a chunky puree
- the recipe calls for chicken stock, which I think is best (why? see here), but I used chicken broth the other night and it was just as good. Veggie stock can be substituted as well
- garnishes are nice - freshly torn basil, oyster crackers or shredded cheddar are all great!

Original Recipe from Bon Appetit
I found it at Smitten Kitchen
My Original Post

Roasted Tomato Soup with Broiled Cheddar

Serves 4 (though closer to 6 if served in mugs)
3 pounds plum tomatoes, halved lengthwise (apx 9-12 tomatoes)
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper (I use 1/2 tsp)
4 cups chicken or vegetable stock

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.

Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Make ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving.