Homemade Roasted Tomato Soup with Fresh Tomatoes

0 Heat the oven to 425 (212 C) degrees. Put [wprm-ingredient text="2 pounds small vine-ripened tomatoes" uid="2"], sliced in half,  in a large baking dish or a pan that will hold the tomatoes snugly. Note: If you use a pan that's too large, the pan juices will evaporate more quickly in the oven. You actually want that liquid to make the soup
7 Add [wprm-ingredient text="3 tablespoons olive oil" uid="0"], [wprm-ingredient text="½ of a large onion, sliced" uid="1"],  [wprm-ingredient text="1 teaspoon salt" uid="3"], [wprm-ingredient text="½ teaspoon sugar" uid="4"], [wprm-ingredient text="1 tablespoon grated fresh garlic" uid="5"], and [wprm-ingredient text="½ teaspoon freshly ground black pepper" uid="6"] to the tomatoes.
2 Toss everything together until evenly coated with oil. Top with [wprm-ingredient text="3-4 sprigs fresh thyme" uid="9"], or sprinkle the dried thyme over the tomatoes, if you're using it instead.
3 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.
4 Transfer the tomatoes and all their liquid to a blender or food processor. Add [wprm-ingredient text="2 slices fresh country-style bread" uid="7"]. 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.
5 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.
6 Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.