Preheat oven to 400 degrees and line a baking dish with foil.

Drizzle bottom of dish with olive oil. Cut tomatoes and onions into thick slices and spread across baking dish evenly… onions do best on the bottom because the moisture from the tomatoes prevents them from burning.

Season with 1/2 tsp salt & 1/2 tsp pepper, minced garlic, and top with 1/2 cup fresh basil and 1/2 tsp thyme.

Roast for 45 minutes.

Meanwhile, in a pot on the stove, bring can of tomatoes and vegetable stock to a boil, then simmer on medium-low heat.

Once vegetables are finished roasting, add everything in roasting dish to the pot and bring to a boil. Reduce heat to simmer and add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup basil and 1/2 tsp thyme.

Allow to simmer uncovered for approx 35 min.

Transfer soup into a blender (or food processor) and puree until smooth. Serve hot.