Preheat your oven to 350°F. Line a baking sheet with parchment paper. Arrange the halved tomatoes cut-side up, drizzle with 1/2 tablespoon olive oil, and season with salt and pepper. Roast for 40-60 minutes until the edges begin to shrink.

While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, and minced garlic and cook for about 8 minutes until soft. Then stir in the vegetable broth, balsamic vinegar, oregano, and thyme.

Add the roasted tomatoes along with their juices to the pot. Bring the mixture to a simmer and let it cook for 10-20 minutes.

Remove the pot from heat and blend the soup using a standard blender or immersion blender until smooth. Add basil and blend in pulses until combined. Adjust the seasoning with salt and pepper.