Preheat the oven to 180 ºC (350ºF).

In a baking tray cover with foil place the tomatoes --- cut in halves --- the onion --- cut into big chunks --- and the garlic --- crushed. Cover with the olive oil, thyme and season with salt and pepper. Take to the oven for 15 minutes.

When the tomatoes are fully roasted take the skin off. Pour all the roasted veggies into a pan with the vegetable broth and the coriander. Pour all the remaining oil because the flavor is right there. Blend with a hand blender until you get a homogeneous soup.

Optional: Mix 2 tbsp of cornstarch with 1 cup of the soup and add it slowly to the rest of the soup while cooking it over medium heat. Cook for a couple minutes until you get thicker tomato soup. Serve with some croutons.