Preheat the oven to 150°C.
Place halved tomatoes on a tray, drizzle with oil, season, and scatter thyme.
Roast for 4 to 6 hours until slightly dried.
Turn off the oven and let tomatoes cool inside overnight.
Heat olive oil in a pan and fry onions for 3 minutes until soft.
Add garlic, chillies, tomato paste, and chopped tomatoes then fry for 3 minutes.
Add most of the coriander and stock, boil, simmer for 4 minutes, and blend to a puree.
Return soup to the pan, season with salt, pepper, and sugar, then stir in cream and simmer for 1 minute.
Ladle soup into bowls and garnish with roasted tomatoes, crème fraîche, oil, and coriander.