Preheat your oven to 400°F (200°C).

In a large bowl, combine the ripe tomato halves with 1/4 cup of olive oil, kosher salt, and freshly-ground black pepper. Toss until the tomatoes are evenly coated.

Spread the seasoned tomato halves on a rimmed baking sheet in a single layer and roast for about 35 minutes.

While the tomatoes are roasting, warm the remaining 2 tablespoons of olive oil in a Dutch oven or large stockpot over medium heat.

Add the chopped onions and sauté until they begin to soften, about 5 minutes. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.

Add the roasted and canned tomatoes to the pot, scraping any flavorful bits from the bottom.

Stir in torn basil leaves, thyme, and low-sodium broth. Bring to a boil, then reduce heat and simmer uncovered for 40-50 minutes.

Using an immersion blender or standard blender, puree the soup until smooth, being cautious with the hot liquid.

Ladle the soup into warm bowls and garnish with extra virgin olive oil or freshly torn basil leaves.

For added flavor, sprinkle with grated Parmesan cheese and serve with crusty bread or grilled cheese.