For the roasted tomatoes:
Preheat oven to 450 degrees. Place tomatoes on a parchment or nonstick foil lined sheet pan & toss with olive oil, thyme sprigs, sugar, salt & pepper.
Roast for 15-20 minutes or until softened and just beginning to brown.
For the soup:
Heat a large pot or Dutch oven over med/high heat and add olive oil.
Add shallots & garlic & cook until softened & golden, about 5 minutes.
Remove the thyme sprigs & add the roasted tomatoes & their juices, the chopped thyme, chicken stock, salt & pepper to the pot.
Bring to a boil and reduce to a simmer and allow to cook, stirring occasionally for about 10 minutes.
Remove from heat and puree until smooth with an immersion blender or in a blender.