Step 1

Halve the tomatoes, reserve the juice.

Step 2

Place the tomatoes, white onion, garlic cloves, dried thyme, oregano, pinch of red pepper flakes, salt and pepper in a square baking dish.

Step 3

Roast at 375 degrees F for 35 minutes.

Step 4

Puree everything in a blender and transfer to a medium saucepan adding the reserved tomato juice and 1/2 cup water.

Step 5

Warm the soup over medium high heat and sprinkle with Parmesan before serving.