Wash the tomatoes and peel the skin. You don't have to remove the skins but the soup will be more smooth if you do. Cut the tomatoes in half and place them on an oven tray with the seedy part facing up. Cover with the olive oil, dried basil and about ½ teaspoon sea salt, and roast at 300 degrees Fahrenheit (150 degrees Celsius) for one hour, turning the tomatoes on the other side after 30 minutes. Roasting brings out the tomato flavor and makes a thicker soup.
Add the roasted tomatoes and the juice surrounding them to a blender, and blend until smooth.
In a medium pot on medium heat, add the coconut oil and the minced garlic. Stir for 10 seconds only, just enough for the garlic to release its flavor. Add ½ tablespoon of the fresh basil and 1 tablespoon fresh oregano. Stir for another 10 seconds. Turn the heat on low, add the blended tomatoes and stir for 2 minutes. If the mixture is too thick, you can add some water. Add half of the remaining fresh herbs and the remaining salt (taste constantly!). Stir for another one minute. Remove from heat and add the remaining fresh herbs. You should have a simple, delicious tomato soup.
I served this soup with crusty oven-roasted whole wheat organic bread topped with olive oil and herbs.