Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
Arrange 900g (2lb) tomato halved and 1 onion cut into wedges in a single layer on an oiled baking sheet. Scatter the thyme on top.
Drizzle with a little olive oil and roast for 40 minutes until softened and beginning to char.
Transfer to a saucepan and add 900ml (1½pt) stock, simmer gently for 15 minutes.
Meanwhile make the croutons.
Place 1 clove of chopped garlic and the leaves from a few sprigs of thyme into a pestle and mortar and season with salt and pepper. Pound to blend, then add 3 tbsp extra vrigin olive oil.
Brush the flavoured oil over both sides of the bread. Place on a baking sheet. Bake in the oven for 12 to 15 minutes until crisp and golden.
Whiz the soup in a food processor blender or using a stick blender. Strain through a sieve if desired. Reheat gently, season to taste and serve with the thyme croutons and an extra drizzle of olive oil.
The soup will keep in the fridge for several days and can be frozen for up to 6 months.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)