Preheat oven to 375°
Slice the tomatoes into quarters.
Toss the tomatoes in the olive oil, salt, and pepper.
Place the tomatoes onto a cookie sheet and add salt and pepper.
Roast them for 15 minutes.
When the tomatoes are finished roasting, pour the entire pan of tomatoes (with juices) into a blender.
Add the can of whole tomatoes (juices included).
Blend until smooth.
Pour the tomato soup, from the blender, into a stove-top pan.
Add the chicken broth and thyme.
Bring to a boil, reduce to a simmer and cook for 10-15 minutes.
Garnish with fresh thyme sprigs (optional).