Roasted Tomato Soup with Crispy Halloumi Topper

Empty the tomatoes and their juices into a large Dutch oven, then use your hands to gently break apart and crush the whole tomatoes. Add the onion and garlic, then scatter the butter and thyme sprigs on top. Drizzle with the oil and season with the salt, red pepper flakes, and several grinds black pepper. 

Transfer to the oven and roast, uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total.

Remove the pot from the oven and place over medium heat. Stir the mixture to bring the thyme sprigs to the surface (be careful because the pot is hot), then discard the sprigs. Add the broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavors have melded, about 10 minutes. (You can use this time to cube the halloumi). Heat the broiler to HIGH.

Stir the beans and vinegar into the soup. Purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. Taste and season with more salt and pepper as needed. Set over low heat to keep warm. 

Arrange the halloumi on a sheet pan. Drizzle lightly with olive oil, toss to coat, and spread into a single layer. Transfer to the center oven rack. Broil, flipping once halfway through, until golden brown and crisp all over, 5 to 7 minutes total. (The oil may pop and spit a little). 

Ladle the soup into bowls and top with the crispy halloumi. Garnish with fresh thyme leaves and a drizzle of olive oil.