Preheat oven to 400 F.

Toss together the tomatoes, 2 tablespoons olive oil, salt and pepper. Once evenly coated spread in an even layer on a baking sheet, roast for 30 minutes.

In a stockpot or dutch oven over medium heat add onions, garlic, butter and remaining olive oil(2 tablespoons).

Cook the mixture until the onions have slightly caramelized, this should take about 8 minutes.

Sprinkle with the pepper flakes. and stir to combine.

Add the oven roasted tomatoes and and the stock to the pot and bring to a boil. When the soup comes to a full boil add the basil leaves and wilt over medium heat for about a minute then stir in the thyme.

Working in batches add the soup to a blender and blend until smooth. Be careful adding hot liquids to your blender. Or use an immersion blender to blend the soup in the pot. Puree soup to desired consistency, you can leave a bit of texture if you like or make it completely smooth.

Adjust the seasoning and then serve. Add chopped cherry tomatoes and a a few fresh herbs for garnish.