Instructions: 1. In a stockpot, heat the olive oil over medium heat. Add the onions and cook, stirring often, for about 5 minutes, until softened. Add the garlic and cook about 2 minutes longer. Add the tomatoes and cook until they begin to soften and release their juices.

2. Add the thyme, basil and tomato juice and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes, uncovered, until the flavors have intensified. Remove and discard the thyme sprigs. Season with salt and pepper.

3. Transfer the soup to a blender or the bowl of a food processor fitted with a metal blade and puree until smooth. You may have to work in batches. Strain the soup through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours, or until well chilled.

4. Meanwhile, in a small bowl mash the goat cheese with a fork. Add the oil, chives, and garlic, and mix well. Season with salt and pepper and set aside.

5. About 15 minutes before serving, take the soup from the refrigerator and let sit at room temperature. Taste and adjust seasoning. Lightly toast the bread slices. Spread with the herbed goat cheese. Ladle the soup into bowls and garnish each bowl with a crouton. Pass the remaining croutons on the side.

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