Step 1

Heat oven to 425 degrees Fahrenheit.

Step 2

Spread tomatoes, onion, garlic, and dried thyme on a large sheet pan.

Step 3

Drizzle tomatoes with olive oil and season generously with salt and pepper. Use your hands or a large spatula to toss everything together on the sheet pan - you want to make sure the tomatoes and onion are evenly coated with oil and seasonings.

Step 4

Roast tomatoes at 425 degrees F for 35-40 minutes until tomatoes have shriveled and garlic and onion have browned. Remove from oven and let cool 5-10 minutes.

Step 5

Transfer the contents of your sheet pan to a blender. (For best results, remove the center cap piece on your blender's lid before blending to allow steam to escape. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid spatters. If your blender is on the small side, you may need to blend your soup in batches. Always use caution when blending hot soups).

Step 6

Add vegetable stock, lemon juice, and another pinch of salt to the blender (because we’re working with so few ingredients, seasoning is key here - be sure to taste and add salt as you go!)

Step 7

Blend soup until smooth. We recommend blending for at least a full minute for best results!

Step 8

Taste soup and add salt if necessary. If the soup is too cold, transfer it to a saucepan and cook over low heat until it reaches your desired temperature.

Step 9

Pour soup into bowls and serve immediately. Garnish with a drizzle of olive oil and a toasted baguette slice if you like.