for tomatoes:

4 lb ripe tomato
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

for soup:

3 herb sprigs
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
2 1/2 cups low sodium chicken broth
Kosher salt and freshly ground black pepper

4 lb ripe tomato 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 3 herb sprigs 2 tablespoons extra-virgin olive oil 1 small onion, finely diced 2 1/2 cups low sodium chicken broth

roast the tomatoes

1. preheat the oven 450 and line a baking sheet with foil

2. core and halve the tomatoes, or quarter if they are big. arrange the tomatoes cut side up, on the baking sheet. drizzle with olive oil then sprinkles with salt and pepper. roast until softened and edges are charred. 35 to 40 minutes

Make the soup

3. tie the herbs with a piece of twine into an herb bundle

4. in a large saucepan, heat the oil over medium-high heat. Add onions and cook, stirring, until softened 6-8 minutes. Add the garlic and cook 1 more minute. Add the roasted tomatoes to the pan and break them up with a spoon. Add the broth and herb bundle and bring to a boil, then reduce the heat until thickened 25-30 minutes

5. discard the herbs, transfer the soup to a blender and puree until smooth but a few chunks remain