Roasted Tomato Basil Soup

This recipe does require a bit of prep time, the rest of the time is wait time.
3 lbs grape/plum tomatoes (mix and match, more grape than plum)
1/4 c. light/regular olive oil (I rarely use virgin or extra virgin, it all depends on preference)
1 1/2 TSP ground pepper
1 pinch Kosher salt
2 small yellow onions (roughly 2 c.)
6 garlic cloves
1/4 TSP crushed red pepper flakes
2 TBSP unsalted butter
28 oz can of whole plum tomatoes with their juices
1 1/2 c. basil, roughly chopped
1 TSP fresh time leaves, or a pinch of dried thyme leaves
1 QT low sodium vegetable brothWash the tomatoes and cut them lengthwise, add them to a bowl. Then add the oil, salt and pepper, toss. Oil a baking sheet and spread out the tomatoes in a single layer, baking at 400 degrees for 45 minutes. When you have 20 minutes on the tomatoes in the oven, chop your onions and garlic. In a large pot over medium heat at the butter, once it melts add the onion, garlic and crushed red pepper flakes. Saute for about 10 minutes, until the onions start to brown. Next add in the canned tomatoes and their juices, the basil, thyme, and the broth, along with the oven roasted tomatoes, including the liquid on the backing sheet. Bring to a boil and then lower to a simmer uncovered for 40 minutes. Let the mixture cool, then pour into a blender and pulse until desired consistency (you may have to do batches). Put back into pot to reheat, serve with grated cheddar or parm on top. Leftovers freeze excellently.