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.
If you feel the soup is thick/thin enough for you, then serve it as such after this. But i felt it was thick, so thinned it down a bit.of the pan.
Take the blended soup in a pan, add water and milk Heat the mixture on medium heat, simmer until bubbly and warm for about 10 minutes. Take it off the stove serve hot or warm with cheese toasted bread.
In a cast iron tave, toast the bread until brown on both sides, add cheese on one side and toast till cheese melts. Serve with warm soup.