- 45 mins
Ingredients
- For soup:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, smashed and peeled
- Coarse salt and ground pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups Whole Roasted Tomatoes (recipe below)
- 1/2 teaspoon sugar
- 1 tablespoon unsalted butter
- Fresh cilantro leaves, for serving
- Red-pepper flakes, for serving
- For whole roasted tomatoes:
- 8 pounds plum tomatoes
- 6 sprigs of thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Preparation
Step 1
For soup:
1. In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.
For roasted tomatoes:
1. Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop