Pre-heat oven to 180c.
Wash tomatoes and cut in half.
Lay tomatoes on a baking tray, skin side down and sprinkle with salt. Then drizzle the tomatoes with olive oil and honey.
Place a few sprigs of fresh thyme on top of the tomatoes. Peel the outer most layers of the garlic bulb (no need to separate cloves) and place it whole in the middle of the tray.
Add enough water so you have about 5-10 mm of liquid at the bottom of the roasting tray. This will stop all juices and honey getting burnt. You will use all of the lovely roasting juices later on when you blend the soup.
Roast the tomatoes for approximately 60 – 75 minutes. After 30 minutes take a peak to make sure that you still have enough liquid in the bottom of the roasting tray and take the garlic out of the oven. Add more water if required.
While waiting for the tomatoes, prepare the vegetable stock (you can swap it for a hot water – but the soup will have milder taste)
Once roasted place all of the tomatoes, soft garlic centre of each clove (not the skin) and juices to the blender (if you are using a stand blender) or a bigger pot (if you have a hand blender). At this point, you can discard the sprigs of thyme as they have served their purpose. Roasted garlic will have a nice sweet taste. You can add as much or as little as you like according to your preference.
Blend until nice and smooth, then continue blending on a slower speed while adding the vegetable stock. Add less if you want the soup to have a thicker consistency.
Serve in a bowl decorated with Crème Fraiche and toast.