Roasted Tomato and Fennel Soup

Name: Roasted Tomato and Fennel Soup
Ingredients: Roasted Tomato and Fennel Soup; 1 pound smallish late-season tomatoes, halved and cored; 2 cups thinly sliced fennel bulb, fronds reserved; Kosher salt; extra virgin olive oil; 1 tablespoon unsalted butter; 2 tablespoons finely chopped shallot; 1 teaspoon chopped fresh thyme leaves; 4 cups light chicken or vegetable stock or broth, or water; 1/2 cup heavy cream; croutons, for serving; fennel oil, for serving; Fennel Oil; 1 cup fennel fronds, loosely packed; 4 tablespoons extra virgin olive oil