Preheat the oven to 400°F (200°C).

On a baking sheet, toss the halved tomatoes, onion, and garlic with olive oil, salt, and pepper.

Roast in the preheated oven for 30-35 minutes, until the vegetables are caramelized.

Remove the roasted vegetables from the oven and let them cool slightly.

Transfer the roasted vegetables to a blender, add the vegetable broth, basil, and thyme.

Blend until smooth, then transfer to a large pot.

Heat the blended soup over medium heat until warmed through.

Adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with additional fresh herbs if desired.