Summer Roasted Tomatoes and Peppers Soup

Name: Summer Roasted Tomatoes and Peppers Soup
Ingredients: 1 pound (3/4-1 pound) of peppers, halved, seeded, cored, roasted; 1 can (28 ounces) San Marzano whole tomatoes; 3 pounds plum, yellow and red grape tomatoes, roasted; 1 Vidalia onion rough chopped; 3 shallots rough chopped; 8 cloves garlic rough chopped or 1 head roasted garlic cloves; 1/4 teaspoon hot red pepper flakes; 2 tablespoons EVOO; 2 tablespoons unsalted butter; 2 cups basil, packed; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 32 ounces chicken stock or broth; 8 basil leaves for garnish; 1 slice crispy pancetta per serving crumbled; 5-6 tablespoons extra EVOO for roasting tomatoes and peppers; Salt and pepper