Remember my addiction?  You know, the whole marinara thing? Well, I have a new one. I have made 4 batches of it in two weeks.  I could eat it for breakfast, lunch, and dinner.  And it, too, is TOMATO!!!! Evidently, I have a thing for lycopene.

And here it is!  

Vegan Roasted Tomato Basil Soup (adapted from Chow.com)

INGREDIENTS

• 6–6 1/2 pound tomatoes, cut into chunks (any that look juicy and good)
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 1 tablespoon kosher salt
• 1 medium onion, chopped (sometimes blended in my blender instead)
• 2 large garlic clove, minced
• 1 teaspoon red pepper flakes
• 2 cups fresh whole basil leaves
• 1/2 teaspoon dried thyme

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Arrange the cut tomatoes on a large (10×16-inch) baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.
3. Warm the rest of the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft and slightly golden, about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. Carefully pour in all the tomatoes and their juices. Add the basil and thyme. Simmer for 30 minutes. Remove from heat and allow to cool slightly.
4. Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or bowl.  Once blended, it looks all creamy and orange. 
5. After all batches are in the serving bowl, salt to taste.  Keep adding kosher salt until it tastes just right.  I add a lot.  :)