Preheat oven to 180°C.
Heat cream and parmesan over a medium heat, stirring until it forms a smooth sauce. Set aside to cool.
Toss tomatoes with onion, garlic, thyme, oil, sugar and seasoning on a baking tray.
Roast for 25-30 minutes or until soft and fragrant.
Discard garlic skins and thyme sprigs, then tip tomatoes into a blender and blitz until smooth.
Stir through sun-dried tomato paste and enough stock for desired consistency.
Toast baguette slices under a hot grill and top generously with pesto to make croûtes.
Spoon reheated soup into bowls and drizzle over 2 stripes of cream.
Place a croûte into the centre of each dish and serve. This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.