Preheat oven to 400 degrees. Place tomatoes on parchment paper. Coat tomatoes in 2 tbs olive oil, sea salt, and pepper. Roast for 35 minutes.
While the tomatoes are roasting, put a large stock pot over medium heat. Add 2 tablespoons of the oil. Add diced red onion and garlic; cook until onion is translucent (about 2-5 minutes). Add thyme, salt and pepper, stir.
Add roasted tomatoes and tomato paste then stir.
Using an immersion blender or a tabletop blender, puree the tomato mixture until smooth. (If you use a standard blender, you will have to work in batches.)
Add the tomato mixture back into the stock pot. Add stock and bay leaves; bring to a boil. Reduce to medium heat and simmer for 20 minutes.
Top with your choice of accents; enjoy as a first course, side, or light meal.