-
Preheat the oven to 400 degrees.
-
Mix the tomatoes, pepper, and 1/4 cup olive oil.
-
Spread the tomatoes in a single layer on a baking sheet and bake for 45 minutes.
-
In a large pot over medium heat the butter and remaining olive oil with red pepper flakes and saute the onion until they start to become translucent.
-
Add in the water, basil, thyme, and the canned tomatoes.
-
Take the roasted tomatoes from the baking sheet and add them to the put, including the juices from the pan.
-
Take a Cuisinart Smart Stick to the tomatoes to break them up a bit.
-
Bring soup to a boil, and then simmer on low for an hour.
-
Serve warm with a crouton and a dabble of shredded cheese on top.