Preheat oven to 400F.

Place halved plum tomatoes, cut side up, on a large baking sheet.

Sprinkle tomatoes with salt and pepper.

Drizzle tomatoes with 3 tablespoons of olive oil.

Roast tomatoes until brown and tender, about 1 hour.

Cool slightly.

Transfer roasted tomatoes and any accumulated juices to a food processor.

Process until slightly chunky using on/off turns.

Heat 3 tablespoons of olive oil in a large pot over medium-high heat.

Add minced garlic and saute until fragrant, about 2 minutes.

Stir in the processed tomatoes, rosemary, thyme, and dried crushed red pepper.

Add chicken stock and bring to a boil.

Reduce heat and simmer uncovered until the soup thickens slightly, about 25 minutes.

Remove from heat.

Stir in chopped fresh basil.

Season the soup to taste with salt and pepper.

Preheat broiler.

Brush both sides of baguette slices with the remaining 2 tablespoons of olive oil.

Transfer baguette slices to a large baking sheet.

Broil croutons until golden, about 2 minutes per side.

Serve the soup with the golden croutons.