• Preheat oven to 180 C.
• Spread the cut tomatoes, onion, garlic, and thyme on a baking tray. Sprinkle with sugar, and season to taste with salt & pepper.
• Coat with olive oil, and roast in the preheated oven for about 40 minutes, or until the tomatoes are about half their size, wrinkly, and some of the juices are caramelized on the bottom
• Let it cool for 10 minutes, take the contents in a blender or use a hand blender and blend until smooth.
• Check the consistency of the soup. If you feel it is too thick, you can milk/water/stock. It can't be thin, as we are not adding any liquid while blending.
• I found the consistency was a bit thick for us . So added ¼ cup water.
• Take the blended soup in a pan. Heat the mixture on medium heat.
• Let this simmer until bubbly and warm for about 10 minutes. Take it off the stove
• Serve it hot with a drizzle of cream, and a dash of pepper on top.

How to make Cheese Toast

• In a cast iron pan, toast the bread until brown on both sides, add cheese on one side and toast till cheese melts. Serve with warm soup.