Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper; set aside.

Slice each tomato in half lengthwise; place on prepared baking sheet. Drizzle with one tablespoon olive oil and salt.

Roast for 30 minutes or until tomatoes are caramelized; set aside.

Heat remaining tablespoon oil in a four-quart soup pot over medium heat. Add onion and garlic; sauté for a few minutes, until translucent. Add roasted tomatoes; cook, stirring occasionally, for a few minutes.

Add crushed tomatoes with their liquid, stock, and thyme; bring to a boil. Lower to a simmer; cook for 30 minutes.

Use an immersion blender to process soup until smooth; add salt and pepper to taste.