Preheat the oven at 150 C
Roughly chop the tomatoes and the onion, then cut the red chilli in half and remove the seeds. Put them all in a roasting pan, add the thyme springs, sprinkle with salt and pepper then drizzle the olive oil on top.
Cover the pan with foil an place it in the oven for 45 minutes, until the tomatoes and the onion become soft.
After 45 minutes, take the pan out of the oven, remove the foil and leave it to cool for a few minutes.
Transfer everything, including all the juices from the pan (remove the thyme springs) into a food processor and whizz it until it becomes creamy.
At the end, add the lemon juice.
To serve, pour the soup into two bowls, add the cubed cherry tomatoes, the sourdough, sprinkle some lime zest, freshly cracked black pepper and some fresh thyme.