Step 1

Preheat the oven to 400 degrees F.

Step 2

In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.

Step 3

Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.

Step 4

On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.

Step 5

Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).

Step 6

Warm the soup to your desired temperature on medium heat on the stove.

Step 7

Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.