1. Heat oil in 2-quart saucepan on medium heat. Add onion; cook and stir 10 minutes or until softened. Add tomatoes; cook on medium-low heat 25 minutes or until tomatoes are softened, stirring occasionally. Add water; simmer 30 minutes or until tomatoes are tender.
2. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Strain and return soup to saucepan. Add salt, thyme and pepper; simmer 20 minutes or until slightly thickened.
3. Meanwhile, prepare Cornbread Croutons. To serve, ladle soup into bowls and top each with 3 croutons.
Tips
Cornbread Croutons: Preheat oven to 350°F. Cut prepared cornbread into 3/4-inch cubes. Place on baking sheet. Bake 10 minutes or until toasted.
Test Kitchen Tip: This soup is also delicious served chilled. Prepare soup as directed. Cover and refrigerate several hours or overnight. Serve with Cornbread Croutons.