Spread the tomatoes, shallot, garlic and thyme on a baking tray lined with baking paper, drizzle with oil, season.
Approx. 1 hr. in the centre of an oven preheated to 180°C. Top with the almonds and roast for a further 10 mins. Remove from the oven, roughly chop approx. 30 g of the almonds, set aside with half of the cherry tomatoes.
In a blender, puree the remaining almonds and tomatoes with the resulting juice and stock until smooth, leave to cool, cover and chill for at least 1 hr.
Combine the basil and oil. Plate up the tomato soup, top with the oil and reserved cherry tomatoes. Sprinkle with the almonds and fleur de sel.