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.