Courtesy of www.backyardfarms.com


4 pounds Backyard Farms Beefsteak Tomatoes, cut in half

1 tablespoon safflower oil

1 large onion, diced

2 cloves garlic, diced

¼ bunch cilantro, chopped, plus additional ¼ bunch for garnish

4 sprigs thyme leaves, minced

¾ tablespoon whole coriander seeds

1 tablespoon Aleppo pepper

1 tablespoon salt

1 tablespoon sugar

4 cups vegetable stock

¾ tablespoon red wine vinegar

2 pieces of pita bread


  1. Line sheet pan with parchment paper and roast tomatoes cut side up at 350°F for 30-45 minutes; tomatoes should be lightly roasted.
  2. Add oil to soup pot, turn heat to medium and add onions; cook until soft and translucent.
  3. Add garlic and roasted tomatoes. Cook for 5-10 minutes. Add cilantro, thyme, coriander, Aleppo pepper, sugar and salt. Cook for 2-3 minutes. Add vegetable stock and red wine vinegar. Bring to a boil and simmer for 30 minutes.
  4. Ladle soup solids into blender & cover with cooking liquid until just covered. Gradually run blender from low to high for 30 seconds or until soup is smooth. Empty blender into large bowl; repeat with remaining soup contents in pot.
  5. Adjust seasoning with salt, red wine vinegar and sugar.
  6. Garnish: Preheat oven to 300°F. Cut pita into ½ inch squares; toss with oil and a pinch of salt; bake for 10-­20 minutes or until crispy. Pick cilantro leaves from the stem. Garnish soup with

croutons and cilantro.