With food, as is true with most things, timing is everything. Now that summer is waning and fall is whispering in our ears, there is no better time to enjoy tomatoes in all their glory and no better way to do it than with a bowl of this deeply flavorful soup. Think of this as a slightly sweeter, more intense version of a gazpacho which is made with uncooked tomatoes. The roasted tomatoes, along with the garlic, rosemary and thyme give this soup a big bold flavor that holds up well when chilled and a colorful swirl of pesto adds a lovely bright note right at the end.

Serves 6

3 pounds plum tomatoes, halved lengthwise
Salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1/4 teaspoon (or more) dried crushed red pepper
4 cups chicken stock or canned low-salt broth
1/4 cup pesto store-bought or your favorite recipe

Preheat oven to 425°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 2 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

Transfer tomatoes and any accumulated juices to processor. Pulse until slightly chunky.

Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Season to taste with salt and pepper. Remove from heat and let sit for 30 minutes to allow to cool. Cover and refrigerate for at least 4 hours. Taste again to adjust seasonings if necessary.

Ladle the soup into chilled serving bowls. Top with a spoonful of pesto and gently swirl into the soup with the tip of a knife (or a soup spoon). Serve cold.
Make-ahead: This soup can be made 2 days ahead and kept covered in the refrigerator. Garnish right before serving.