Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
Strain the soup through a sieve into a tureen or soup bowl.
Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!