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Preheat oven to 425ºF.
Add sliced tomatoes, onion and garlic to a medium pan and drizzle with olive oil. Season with salt.
Roast for 15 minutes. Stir and roast 10-15 minutes longer, until lightly charred.
Add roasted vegetables and juices from pan to a medium pot with vegetable broth, soy sauce, tomato paste, sugar, and Italian seasoning. Use an immersion blender to blend ingredients until smooth and thick.
Bring soup to a low boil over medium heat, about 5 minutes. Stir in 2-ounces of goat cheese until creamy. Turn heat off.
Ladle soup into bowls and top with crumbles of reserved goat cheese, fresh basil and red pepper flakes.