Preheat oven to 400 degrees.\nCut the tomatoes into 1-inch chunks. Toss with 1 Tbsp each olive oil and Hong Kong sauce, 1 tsp kosher salt and fresh thyme leaves. Spread in an even layer on a baking sheet and roast until very soft, about 45 minutes.\nMeanwhile, in a large stock pot, sauté the onion and garlic with 1 Tbsp olive oil and 2 Tbsp Hong Kong sauce until softened, about 8 minutes. Add in the canned tomatoes, basil, vegetable stock (or water), roasted tomatoes, and 1 tsp kosher salt. Mix to combine.\nBring the mixture to a boil, then reduce the heat to a simmer. Let simmer, uncovered, until slightly thickened and the flavors have come together, about 45 minutes. \nRemove from the heat and let cool slightly. Blend using an immersion blender (or in batches using a regular blender), until soup reaches desired consistency (I like to leave mine a little chunky, but feel free to blend it until smooth if preferred). \nServe warm or chilled, topped with a sprinkle of Parmesan and fresh basil.