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Export 6 ingredients for grocery delivery
Step 1
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.
Step 2
Add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.
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