Preheat the oven to 400 degrees.
First, add tomatoes, shallots, salt, pepper, oregano, thyme, and olive oil on a sheet pan and mix.
Next, place garlic cloves, 1 tablespoon olive oil, and 1/2 teaspoon salt/pepper in tinfoil and close tightly. Place on sheet pan with tomatoes.
Now, spread tomatoes out as much as possible so the tomatoes roast instead of steam.
Next, cook for 40 minutes in the oven.
Now, remove the thyme stems and discard. Then add the stuff on the sheet pan, garlic cloves taken out of the tinfoil, and liquid from sheet pan into the blender.
Next, add the basil and red pepper flakes and blend until smooth with very little chuncks.
Finally, pour in a bowl and dip your favorite grilled cheese in the soup!
