Roasted Tomato Soup with Fresh Tomatoes

Heat the oven to 425 (212 C) degrees. Put the tomatoes in a large baking dish or a pan that will hold the tomatoes snugly.

Add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes.

Toss everything together until evenly coated with oil. Top with the thyme sprigs, or sprinkle the dried thyme over the tomatoes, if you're using it instead.

Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.

Transfer the tomatoes and all their liquid to a blender or food processor. Add the torn bread. Pour in just enough broth or water to barely cover the tomatoes and bread – the amount will depend on how juicy the tomatoes are after roasting.

Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.

Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.