Heat oven to 300°F. Arrange tomatoes on a rack set on a baking sheet so heat can circulate around the tomatoes. Drizzle with EVOO and season with salt, pepper and thyme. Roast 2 hours.
Heat a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
To the soup pot, add the onion, carrots, garlic and some salt and pepper. Cook, stirring every now and then for 8-10 minutes, until veggies start to get tender and slightly caramelized. Add the oven-roasted tomatoes, chicken stock, fire-roasted tomatoes, sugar and basil. Bring up to a bubble and simmer for about 20 minutes.
Purée soup in batches with the toasted almonds -- this with give it a nutty and creamy texture and flavor, without having to use any cream at all!