Ingredients
3 pounds quartered plum tomatoes (about 15)
2 tablespoons olive oil, plus more for drizzling
1/4 teaspoon sugar
Salt and pepper
1 cup diced onion
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon caraway seeds
2 mild to medium crumbled dried chiles (such as New Mexican) or 1/4 teaspoon red-pepper flakes
2 cups low-sodium chicken stock
1 teaspoon plain yogurt, for garnish
Cherry tomoatoes, thinly sliced (if desired)
Preparation
Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.
