Roasted Tomatoes: Preheat oven to 450 degrees.

Place tomatoes on a parchment or nonstick foil lined sheet pan and toss with olive oil, thyme sprigs, sugar, salt and pepper.

Roast for 15-20 minutes or until softened and just beginning to brown.

Soup: Heat a large pot or dutch oven over med/high heat and add olive oil.

Add shallots and garlic and cook until softened and golden, about 5 minutes.

Remove the thyme sprigs and add the roasted tomatoes and their juices, the chopped thyme, chicken stock, salt and 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.

Parmesan crisps: Preheat oven to 350 degrees.

Line a sheet tray with parchment or a silpat (silicone baking liner) and drop leveled tablespoons of parmesan on to the lined pan.

Pat down each spoon of parmesan and spread slightly.

Place the sheet pan in the oven and bake until parmesan crisps are golden, about 6-8 minutes.

Remove from oven and let cool on the pan slightly before removing them to cool on racks.

To serve: Ladle soup into bowls and garnish with two parmesan crisps.