Preheat your oven to 400 degrees and line a rimmed baking sheet with foil.  Place the tomatoes on the sheet and drizzle them with a bit of olive oil.  Sprinkle a generous amount of salt and pepper on the tomatoes. Place the sheet in the oven and roast the tomatoes for 35-40 minutes until they have softened and the juices are beginning to caramelize on the pan.

While the tomatoes are roasting, heat a tablespoon of olive oil in a dutch oven or large pot over medium low heat. Add the onion to the pot and cook until they begin to caramelize (about 20-25 minutes), then drop the heat to low.  Add the minced garlic, coriander, and red pepper flakes to the onions.  Stir the onion and garlic mixture occasionally until the tomatoes are finished roasting.

When the tomatoes are ready, add them to the pot along with any juices from the pan.  Gently mash the tomatoes down with the back of your spoon until a chunky sauce starts to form.  Roughly chop the basil and add it to the pot along with the thyme and oregano.  Stir the herbs in, then add the coconut milk. Raise the heat to medium low, allowing the soup to come to a simmer,  Once the soup comes to a simmer, allow it to cook for 5 minutes. After 5 minutes, blend it with an immersion blender or in batches in an upright blender.  You can make it as chunky or as smooth as you like.  Return the soup to the pot and keep it warm over low heat.  Taste the soup and adjust with salt and pepper as needed.  Serve warm with a bit of coconut milk drizzled on top.

Leftovers keep in the fridge for 1 week or in the freezer for 2-3 months.  Makes 4-6 servings.