Roasted Thyme Tomato Soup


8 C Roma tomatoes, halved
3 T olive oil
3 to 4 large sprigs fresh thyme
3 to 4 large sprigs fresh oregano
1/2 large bulb garlic, cloves peeled
1 ½ t kosher salt + 1 t black pepper
2 1/2 C good chicken stock
2 T tomato paste
¼ C half n’ half
1 t coriander powder
Sprigs of oregano to serve plus more salt and pepper to taste.


Preheat oven to 425° F.

Line a large baking dish with with foil. Toss the tomatoes and garlic with the oil. Place the tomatoes and garlic on the baking sheet spreading them out evenly. Sprinkle with the salt and pepper and lay the thyme and oregano over the top. Place in oven and roast for 40 – 45 minutes until there is a little charring on tomatoes. Remove from oven. Discard herbs.

Place all tomatoes and garlic in a blender with all liquid in baking dish. Add 1 C of the stock. Blend slowly so it doesn’t splatter. Keep blending slowly until you can put on high and blend until almost pureed. Transfer to a large stock pot. Add the other 1 1/2 C stock, the coriander powder, and the tomato paste. Heat and blend well. Taste. Add salt and pepper if needed.

Serve with a drizzle of heavy cream and a sprig of oregano.

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