In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, garlic and salt and pepper. Place in oven and roast for 30 minutes. Remove and let cool slightly.
Transfer the tomato mixture into a blender, add milk and puree until smooth. Return soup to pot and place over medium heat on the stovetop. Stir in shredded parmesan and simmer for 10 minutes. Season with more salt and pepper to taste.
Ladle soup into bowls and top with freshly grated parmesan. Ignore the weather, cozy up and enjoy!