Preheat oven to 200 degrees F.

Place the halved tomatoes cut-side up on a baking sheet.

Combine minced garlic and 2 tablespoons olive oil.

Brush the tomato halves with the garlic-infused olive oil.

Season the tomatoes with salt and pepper.

Roast tomatoes until dried and soft, about 8 hours.

Heat 1 cup olive oil in a medium skillet until it begins to simmer.

Add paper-thin sliced garlic and cook until golden brown and curled.

Remove garlic chips with a slotted spoon and drain on paper towels.

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat until it begins to smoke.

Saute the chopped Spanish onion until golden.

Add white wine, raise the heat to high, and reduce until almost dry.

Add chicken stock, canned plum tomatoes, roasted garlic, and oven-roasted tomatoes.

Reduce the mixture by one-quarter.

Puree the mixture in a food processor.

Pour the pureed soup into a large pot.

Add fresh thyme leaves, honey, salt, and white pepper to taste.

Set aside until just before serving time.

Reheat the soup over medium heat.

Pour into a large serving bowl.

Garnish with garlic chips.