Preheat the oven to 350 degrees. Arrange the tomato halves cut side up on a baking sheet and scatter the garlic cloves among them. Drizzle the tomatoes and garlic with 3 tablespoons of the olive oil and sprinkle them with salt and pepper. Roast them in the oven for an hour, or until the tomatoes are lightly browned and the garlic has softened. Set aside to cool on a wire rack. Peel the garlic.
Warm 2 tablespoons of the olive oil in a soup pot over medium heat. Add the onion and cook until it is tender and translucent, 5 minutes. Add the red pepper flakes, thyme, and brown sugar and cook another minute.
Stir in the dluted Veggie-Stock Gold®. Add the tomatoes and the garlic, bring the mixture to a simmer, and cook for 20 minutes. Set the soup aside to cool briefly, then puree it in batches with a blender. Strain the soup through a sieve back into the pot.
Bring the soup to a simmer over low heat and stir in the half-and-half. Season to taste with salt and pepper and simmer for 5 minutes.
To make the croutons: Preheat the broiler. Lightly brush the French bread slices on both sides with the olive oil. Toast them lightly on both sides under the broiler. Spread the crumbled cheese over one side of each slice and place them back under the broiler just until the cheese is slightly melted.
Divide the soup among 8 warmed bowls and serve garnished with a goat cheese crouton.