Preheat oven to 400 F

Cut the tomatoes in half lengthwise and drizzle with in the olive oil. Sprinkle with salt and pepper. Place on a baking sheet and roast for 45 minutes

In a large stock pot, dice the onion and sauté in the 2 T. butter until translucent

Add the garlic and sauté for about a minute longer

Add the can of tomatoes, chicken stock, basil, thyme and roasted tomatoes

Simmer for about 45 minutes

Season to taste with salt and pepper

Blend with an immersion blender until smooth