Place the tomatoes (cut side up) on a baking tray lined with baking paper, sprinkle with thyme, season.
Roast for approx. 55 mins. in the centre of an oven preheated to 180°C.
Heat the coconut oil in a large pan, sauté the onions and garlic for approx. 3 mins., add the thyme and cook briefly. Add the roasted tomatoes, stock and maple syrup, bring to the boil, simmer the soup for 15-20 mins. (the longer the better). Using a hand blender, puree the soup until creamy.
To serve & garnish
Plate up the soup, garnish with a little olive oil, basil and pistachios, serve immediately.