DELICIOUS tomato basil soup from scratch!

I just found this recipe and made it this afternoon...I am in love. Soooooo good!!

Nutrition info for 1/12 of the recipe (my recipe made about 13 cups):
136 calories, 15g carbs, 7g fat, 10g protein

Ingredients:
2lbs roma tomatoes cut in half
1lb tomatoes vine-ripened cut in half
2 medium red bell peppers cut in quarters (or eighths)
1/4 cup olive oil
2 tablespoons olive oil
1 tablespoon kosher salt
ground pepper to taste
3 small yellow onions
12 cloves garlic
1/4 teaspoon crushed red pepper flakes
2 14-oz cans diced tomatoes with their juices (garlic & olive oil or garlic, basil, and oregano)
2 packages fresh basil, roughly chopped
2 tablespoon fresh thyme leaves
3 14-oz cans swanson low salt chicken broth

Prep:
1. Preheat oven to 400*F and toss together tomatoes, red peppers, 1/4 cup olive oil, kosher salt, and fresh ground pepper. Spread the mixture on a baking sheet and roast on the center rack for 45 minutes.

2. In a large pot over medium heat, sauté the onions and garlic with 2 tbsp olive oil, red pepper flakes, and a bit of salt & pepper for 10 minutes until the onions start to brown.

3. Add the canned tomatoes, basil, thyme, and chicken broth. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet.

4. Bring everything to a boil and then let simmer uncovered for 40 minutes.

5. Cool to where the soup can be handled easily and pulse in a blender in small batches to desired consistency.

FINISHED!

Kind of time consuming...but in my opinion, well worth it